Alex gets one of the most flavor out of this supreme comfort food by browning her chili active ingredients on the stovetop prior to moving whatever to the slow cooker!
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Slow Cooker Chili
DISH THANKS TO ALEX GUARNASCHELLI
Level: Easy
Overall: 8 hr
Active: 40 min
Yield: 6 to 8 servings

Components

3 tablespoons canola oil
2 pounds hamburger chuck, damaged apart
Kosher salt
2 medium yellow onions, carefully sliced
8 medium cloves garlic, minced
1 Fresno chile, cut in half, seeded, cut into 1/2 inch slices
1 red bell pepper, cut in half, seeded, cut into 1/2 inch slices
3 tablespoons tomato paste
1 (28 ounce) can entire, peeled tomatoes
2 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon allspice
2 teaspoons red pepper flakes
2 tablespoons apple cider vinegar
1 (15.5 ounce) can black beans, drained and washed

Optional garnishes:

Shredded cheddar
Sour cream
Chopped avocado
Very finely sliced scallions
Lime wedges
Tortilla chips

Instructions

Special devices: a slow cooker

Brown the meat: In a big saute pan heat 1 tablespoon of the oil over medium heat. When the oil starts to smoke lightly, add the beef and season with salt. Prepare over medium heat, stirring with a wood spoon, until the meat browns, about 5 minutes. Transfer beef to a big blending bowl.

Brown the veggies: In the same pan, stir in the onions and the staying oil. Include the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Prepare up until the veggies start to brown, about 5 minutes.

Prepare the chili: While the vegetables are cooking, to the sluggish cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Include the veggies to the bowl of meat and stir to integrate, then contribute to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Inspect after a number of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an extra 30 minutes.

Serve: Enable it to "rest" for about 15 minutes prior to serving. Stir in the scallions. Taste for flavoring. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.

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Alex Guarnaschelli's Slow-Cooker Chili|The Kitchen|Food Network