Oh my goodness, America's Test Kitchen, you have never given me a recipe that wasn't ah-mah-zing and this is no exception! All those double negatives are confusing. What I'm trying to say is: Make this recipe and die from deliciousness.
I'm not even a big chili lover, but this was sooooo good with some Mutigrain Scoops (to be healthy, of course), shredded cheese (for calcium), and sour cream (for a touch of class). Perfect for those chilly Fall evenings where getting supper on the table is difficult during the witching hours. Just do a little work in the morning and dinner's done!
2 T. oil (or bacon fat, if you love bacon like we do)
2 onions, chopped medium
1 red bell pepper, stemmed, seeded and chopped medium
1/4 cup chili powder
1 Tbsp. cumin
1/2 tsp. cayenne pepper
6 garlic gloves, minced
2 lbs. ground beef (85% lean to help with the moisture)
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed
1. Heat oil in a large Dutch oven (or stock pot) over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds.
2. Add the beef and increase the heat to medium-high. Cook, breaking up the beef, until no longer pink, about 10 minutes. Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.
3. Cover and cook on low for 6-8 hours or high for 4-5 hours. Stir in the beans during the last hour of cooking.
Before serving, season with salt and pepper to taste (I didn't think it needed any).
Phil also skimmed some of the fat off the top which was obviously the piece de resistance.