1 lb ground beef
1/4 cup olive oil
1 medium onion, diced*
2 bell peppers (colors of choice), diced*
3 large cloves garlic, minced
6 15 oz. cans dark red kidney beans
1 6 oz. can tomato paste
2 28 oz. cans diced tomatoes
2 tbsp. chili powder
2 tbsp. cumin
1 tsp. - 1 tbsp. chipotle powder (to taste)
1/2 cup red wine
1 tsp salt
Shredded cheddar cheese (optional)
Sour cream (optional)
1Brown the ground beef over medium heat in a large Dutch oven or the bowl of a slow cooker with a sauté function. (Alternatively, complete steps one and two in a separate pan on the stove and then transfer to a slow cooker.)
2Add the olive oil, onions, peppers and garlic to the browned beef, sauté until the onions become translucent.
3Add all of the remaining ingredients and stir to combine. Simmer on low heat/cook on the slow cooker's low function for 4 hours, stirring occasionally.
4Serve with sour cream and cheddar cheese.
Note: This recipe makes eight 1 1/2 cup servings. I like to portion it into four freezer containers for easy weeknight meals. To defrost, let thaw overnight in the refrigerator, then reheat in a pot on the stove.
*Or dice up two 14 oz. bags of frozen sliced onion and pepper mix, such as Trader Joe's Fire Roasted Bell Peppers and Onions.