Ingredients:
4 large onions
4 Tbsp. Robust Extra Virgin Olive Oil
2 lbs ground beef
1 200 mL Chocolate Balsamic
ground black pepper
2 28 oz cans diced tomatoes
3 540 mL cans mixed beans
1 540 mL can of black beans
3 c. tomato juice
4 Tbsp. chili powder
4 tsp. smoked paprika
2 tsp. ground cumin
2 bay leaves
Slow-cooker method - Dice the onions and sauté in the olive oil in a frying pan over medium heat until translucent. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown, add the balsamic and season to taste with salt and pepper. Cook until the juices have almost evaporated and the meat is evenly browned.
Transfer the beef to a slow cooker and add the tomatoes, beans, tomato juice, chili powder, smoked paprika, ground cumin and bay leaf. Stir to combine. Cook on low for 6 hours. Remove the bay leaf before serving.
Stovetop method - Dice the onions and sauté in the olive oil in a large stock pot over medium heat until translucent. Add the ground meat and begin to brown it. Once the meat is broken up and beginning to brown add the chocolate balsamic. Cook until the juices have almost evaporated and the meat is evenly browned.
Add the tomatoes, beans, tomato juice, chili powder, smoked paprika, ground cumin and bay leaf. Stir to combine. Bring to a boil, turn down the heat to medium-low and simmer uncovered for 25-30 minutes. Remove the bay leaf before serving.
Note - to make vegan version take out ground beef and substitute with 1 540 mL can of lentils. Then add the balsamic while cooking the onions.
This recipe makes a 7 quart slow cooker full.
