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1 lb Ground Beef, very lean
1 med Onion, Chopped (½ cup)
1 8oz jar Tomato Sauce
1 14oz Tomatoes, diced (or 2 cups fresh diced tomatoes)
¼ cup Celery, diced (1 stalk)
1 cup Green Pepper, dice (or ½ green and ½ red peppers)
1 Tbs Garlic, minced (1 large clove)
1½ tsp Chili Powder
¼ tsp Black Pepper (or red if you dare!)
1 16oz Kidney Beans, Garbanzo Beans, or other Bean of Choice, drained
½ cup Water, (Broth or Bouillon) add more as needed for consistency
½ cup Monterey Jack cheese, shredded
1. Prepare onion, green/red pepper and celery using #2 cone on your Kitchen Kutter; mince fresh garlic.
2. Brown meat over medium heat in Slo-Cooker pan on the range until meat has just about lost it's pink color. Add vegetables and garlic; cook about 1 additional minute. Add the remaining ingredients except the cheese. Stir to mix.
3. Place pan on Slo-Cooker base, close vapor valve; cook on setting #2 for 4 hours, or #3 for 3 hours, #4 for 2 hours. At end of cooking time, season to taste. Add more liquid as needed for desired consistency.
4. Ladle chili into bowls, sprinkle with cheese and serve. For a gourmet touch, offer a wide range of toppings to be added at the table.
Servings: 6
Yield: 1/2 cup serving
Preparation time: 15 minutes
Nutrition Facts (per serving): 326.3 calories; 55% calories from fat; 19.7g total fat; 66.5mg cholesterol; 540.6mg sodium; 767.4mg potassium; 17.6g carbohydrates; 4.7g fiber; 2.0g sugar; 12.9g net carbs; 20.6g protein.
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