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I package
Heirloom Seven-Bean Medley, soaked overnight
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2 pounds
ground chuck
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2 tablespoons
vegetable oil
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4 cloves
garlic, minced
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1
onion, chopped
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3 tablespoons
CHEFS Chili Spice Blend
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5 cups
beef broth
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One 28 ounce can
San Marzano Tomatoes
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8 ounces
sharp cheddar cheese, grated
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sour cream for garnish
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chives, chopped
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Equipment List:
Cooking Instructions
In a large skillet, over medium heat, sauté the beef until it begins to change color but not turn brown. Lower heat, add onion and garlic, stir until translucent. Add CHEFS chili seasoning, stir.
Drain beans and put in a 7-quart slow cooker with tomatoes and beef mixture. Stir in beef broth. Set slow cooker on low, cover and cook 8-10 hours, or until the beans are tender. Serve garnished with cheddar cheese, sour cream, and chives.
Serves 8 to 10.
CHEFS Kitchen
Chili Tip
Chili freezes very well. Divide large quantities into small shallow containers, cover tightly, and freeze for up to 3 months.