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This is what my life looks like right now: tons of chili, books, and crazy scribblings on legal pads in many different colors. And lists, lots of lists.
15 oz can pinto beans (drained and rinsed)
15 oz can black beans (drained and rinsed)
15 oz can chili beans (drained and rinsed)
14.5 oz can diced tomatoes, undrained
1 lb organic ground beef
1 large bell pepper, diced
1 onion, diced
1/2 c chicken broth
1/4 c mole paste
3 tsp ground cumin
2 tsp ground coriander
2 tsp chili powder
2 tsp minced garlic
-Sautée the onion, pepper, garlic, and ground beef until beef is mostly cooked through. Add 1 tsp ground cumin and cook about a minute longer.
-Add everything to a slow cooker, stir well, and cook on low for 5-6 hours or on high for 1-2 hours.
I always cook onions and garlic before they go in the slow cooker because I’ve found that if I don’t 1) my entire apartment smells like semi-raw onions and 2) they never end up tasting really fully cooked. With this, I figured I might as well get some added flavor with the beef and pepper if I was going to do the garlic and onions anyway. The recipe was originally meat-free, so it can definitely be made that way (and with veggie broth), but I want to give blood next week and there’s no way they’re going to let me if I don’t start with some iron-rich foods now.
