Ingredients
Cooking spray2 teaspoons good quality olive oil1½ pounds onions, peeled and finely chopped6 cloves garlic, peeled and minced2 teaspoons kosher salt½ teaspoon freshly ground pepper3 pounds lean ground beef½ cup chili powder1½ tablespoons oregano1½ tablespoons cumin1 tablespoon paprika1 red pepper, cored, seeded, chopped1 green pepper, cored, seeded, chopped1 yellow pepper, cored, seeded, chopped2 cans (14 ounce) diced tomatoes, juices drained, separated2 cans (3 ounce) tomato paste, salt-free3 tablespoons red wine vinegar3 cans (15-16 ounce) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)
Preparation
Lightly coat the interior of the ceramic insert of the 6 quart Cuisinart Slow Cooker with cooking spray.Heat a Cuisinart 12-inch non-stick skillet over medium-high heat, add 1 teaspoon olive oil, sauté onions and garlic until soft. Season with ½-teaspoon salt and ¼-teaspoon pepper. Place in ceramic insert.In the same skillet, heat another teaspoon of oil, cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika, cook over low heat until spices are fragrant. Transfer meat mixture to Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.Cover and cook on Low setting for 6 hours using Timer function; Slow Cooker will automatically switch to Keep Warm setting.One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.
