Ingredients
-
2 lbs ground beef
-
1 tbsp olive oil
-
1 large yellow onion, diced
-
4 garlic cloves, minced
-
2 tbsp tomato paste
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
2 tsp smoked paprika
-
1 tsp dried oregano
-
2 tsp sea salt
-
1 tsp black pepper
-
28 oz crushed tomato
-
15 oz kidney beans, drained and rinsed
-
15 oz black beans, drained and rinsed
-
1 cup beef broth
-
-
-
Some recipes ask a lot of you. This one asks you to open a few cans, hit a button, and go live your life. By dinner, the slow cooker has turned beef, beans, and spices into a pot of chili that tastes like it took all day, because technically it did. Then comes the good part: a cold, crunchy pile of kraut or kimchi on top. It cuts right through all that richness, and since heat and live cultures don’t get along, the ferments go on last.
Hot chili, cold ferments, minimal effort. We’ll take it.
Instructions
Brown the beef: Heat 1 tablespoons olive oil in a large skillet over medium high heat. Add 2 pounds ground beef (grass-fed if you can) and cook, breaking it up, until browned all over. Drain off excess fat and transfer the beef to the slow cooker.
Build the base: In the same skillet, cook 1 large yellow onion, diced and 1 red bell pepper, diced until softened. Stir in 4 garlic cloves, minced, 2 tablespoons tomato paste, 2 tablespoons chili powder, 1 tablespoons ground cumin, 2 teaspoons smoked paprika, and 1 teaspoons dried oregano and cook until fragrant, about one minute. Scrape everything into the slow cooker.
Load the slow cooker: Add 28 ounces crushed tomatoes, 15 ounces kidney beans, drained and rinsed, 15 ounces black beans, drained and rinsed, 1 cups beef broth, 2 teaspoons sea salt, and 1 teaspoons black pepper. Stir well to combine.
Cook low and slow: Cover and cook on low for 480 minutes
(or high for 4 hours) until thick and deeply flavored.
Rest and brighten: Turn off the slow cooker and let the chili rest uncovered for 10 minutes
Finish at the table: Ladle into bowls and top each one with 1 cups OMP kimchi or sauerkraut, for topping, 0.5 cups chopped OMP pickles, for topping, and a few dashes of 2 tablespoons OMP fermented hot sauce, for topping. Keep the ferments off the heat so the live cultures stay live.
