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Spicy Slow Cooker Beef Chili with Quinoa

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easy

Recipe by: ChefTony

Simple slow cooker chili served over the new wonderfood with the funny name, quinoa.

Ready in 8 hours 5 mins

Ingredients

Makes: 16 cups

3 pounds beef stew meat
1 tablespoon canola oil
3 garlic cloves, minced
3 (16 ounce) cans kidney beans, rinsed and drained
3 (15 ounce) cans tomato sauce
1 (14 ounce) can diced tomatoes, undrained
1 cup water
1 (6 ounce) can tomato paste
3/4 cup salsa verde
1 (1 ounce) packet chili seasoning
2 teaspoons dried minced onion
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper (or more to taste)
2 cups quinoa
4 cups water

Preparation method

Prep: 5 mins | Cook: 8 hours

Coat the bowl of a slow cooker with nonstick cooking spray.

Heat canola oil in a skillet over medium. Cook beef in oil until beef is seared on the outside and mostly cooked on the inside, about 7 minutes, then move to slow cooker.

Add remaining ingredients. Cook on Low for 8 hours.

With about 30 minutes left to go on the chili: Rinse the quinoa in a wire mesh colander under running water for a few minutes. This removes the grain's bitter coating.

Bring 4 cups water to boil in a saucepan over medium heat. Add salt and quinoa. When water comes back to the boil, turn heat down to low and place a lid on the pan.

Cook for about 15 minutes, until the quinoa absorbs all or most of the water. Then turn off the heat. Stir.

Serve chili spooned over scoops of quinoa.

Last updated: Mar 21 2013