All American Chili for the Slow Cooker

by Kim
(Wellness Coordinator, www.benefits.mt.gov/wellness.mcpx )

Adapted from www.cookinglight.com

Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Ingredients:

? 1½ pounds ground wild game or beef (your choice, they all work)
? 2 cups chopped onion
? 1 cup chopped green bell pepper
? 8 garlic cloves, minced
? 1 jalapeño pepper, chopped (optional, leave out for a mild chili)
? 2 tablespoons chili powder
? 2 tablespoons brown sugar
? 1 tablespoon ground cumin
? 3 tablespoons tomato paste
? 1 teaspoon dried oregano
? 1/2 teaspoon freshly ground black pepper
? 1/4 teaspoon salt
? 2 bay leaves
? 1 1/4 cups Merlot or other fruity red wine (optional)
? 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
? 2 (15-ounce) cans kidney beans, drained
? 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation:

In a large sauté pan, combine ground meat, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves)*, and cook for 1 minute, stirring constantly. In a large slow cooker, combine meat mixture with wine, tomatoes, and kidney beans; cover and cook on low for 6 hours or high for 4 hours.

Uncover and discard the bay leaves. Sprinkle each serving with cheddar cheese, as desired.

*Don?t have all the seasonings or short on time? Just use a low-sodium chili seasoning packet instead.

Note: Like most chilis, this version tastes even better the next day. Leftovers can be put in single-serving containers and frozen (cool completely first!), to be used for a quick lunch later, at work or at home.