Categories: beef, chili, slow cook

Ingredients

• 10 cloves garlic, minced or pressed
• 2 white onions, chopped
• 2 lbs ground beef (85% lean works best)
• 2 tbsp oil (vegetable or olive)
• 1/4 cup chili powder
• 2 tsp ground cumin
• 2 tbsp rubbed sage
• 2 tsp ground coriander
• 2 tsp red pepper flakes (main source of heat - use more or less)
• 2 tsp cayenne pepper
• 2 tsp of black pepper
• 1 tbsp savory
• 2 tsp paprika
• 2 16oz cans Joan of Arc Spicy Chili Beans
• 1 28oz can diced tomatoes w/ juice
• 1 28oz can tomato puree
• Tobasco to taste
• 1 tbsp salt

Directions

1. Put the oil in a large, heavy-bottomed stock pot or dutch oven that you have a cover for.

2. Heat on medium until it shimmers (but before it starts smoking – 3-4 mins).

3. Add the onions, garlic, and all the spices except the salt and Tobasco.

4. Cook, stirring occasionally, until the onions are softened and just starting to brown (about 10 mins).

5. Turn up the heat to medium-high and add half of the beef. Brown it while breaking it up into small pieces with a wooden spoon.

6. As soon as no more pink is visible (3-4 mins), add the other half of the beef and brown the same way.

7. Once all the beef is browned, add the beans and tomatoes.

8. Add some salt and a few drops of Tobasco.

9. Bring to a boil, reduce heat to low and simmer covered for 1 hour, stirring every 10 mins or so.

10. Remove the cover and simmer until it’s about the right consistency (usually about another hour), stirring every 10 mins or so.

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