Servings: 8 | Ready in: 6 hours 25 minutes | Prep :15 minutes | Cook: 6 hours 10 minutes

Ingredients

1 Tbsp olive oil

2 lbs lean ground beef

large yellow onion, finely chopped

3 cloves garlic, finely minced

2 (14.5 oz) cans diced tomatoes with green chilies*

3 (8 oz) can tomato sauce

1/2 cup beef broth (1/8 c. steak sauce +  water)

2 Tbsp chili powder

2 1/2 tsp ground cumin

2 tsp paprika

2 tsp unsweetened  cocoa powder

1 tsp granulated sugar

1/2 tsp ground coriander

Salt and freshly ground black pepper

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can light red kidney beans, drained and rinsed

Shredded cheddar cheese, for serving

Instructions

1. heat olive oil in a large and deep non stick – skillet over medium – high heat.
2. Add onion and sautee 3 minutes, then add garlic and sautee 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker
3. Return skillet to medium – high heat, add beaf and cook stirring occasionally until beef has browned.
4. Drain most fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it adds flavor but you can drain it all if you would prefer). Pour browned beef into slow cooker.
5. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
6. Cover with lid and cook on low heat for 5 – 6 hours.
7. Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Notes

• Look for tomatoes with “mild” green chilis. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.

• If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.

• To add even more depth of flavor you can bloom the spices by sautéing them with aromatics, add them during the last minute sautéing the onions.

• If you want to thin the chili at the end you can add another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.

• Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.

• If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.

Total Time: 30 mins | Yield: 12 servings (1/2 cup each)

Ingredients:

1 1/2 cups pearl onions

1/4 cup butter, cubed

1/4 cup water

1 tbsp sugar

1 tsp salt

1/4 tsp dried thyme

1/4 tsp dried chervil

1/4 tsp pepper

2 pkg. (16 oz. each) frozen peas, thawed

2 cups shredded lettuce

Instructions:

1. In a large saucepan, bring 6 cups of water to a boil. Add onions; boil for 5 minutes. Drain and rinse in cold water; peel.
2. In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce, stir until blended. Cover and cook for 6-8 minutes or until tender. Serve with a slotted spoon.