Multi-Cooker Chili

My stove/oven just "died" a few days ago and the repairman can't get here for a week!!! So, I've been using my trusty ol' multi-cooker to make our meals. Today's cooking adventure is Multi-cooker Chili! I must say, it smells amazing .... tastes even better! You can follow this recipe to make this chili on your stove-top as well.

EQUIPMENT:
Multi-cooker (I used a Ninja 5-in-1)

Cutting Board

Sharp knife

Can Opener

Large Mixing Spoon

INGREDIENTS:

2 tablespoons canola oil

1 1/2 pounds ground beef (80/20)

1 onion, chopped

1/2 cup diced sweet bell pepper

1 15-ounce can tomato sauce

1 14.5-ounce can diced tomatoes (undrained)

1 15.5-ounce can red kidney beans, undrained

1 19.75-ounce can whole pinto beans, drained

1 15-ounce can whole kernel sweet corn, drained

1 envelope (1 ounce) Chili Seasoning

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon Adobo seasoning

Water

Add cooking pot and set cooker to saute/sear and temperature on Med/Hi.

ground beef, onion and peppers. (I usually use green bell pepper but didn't have any on hand, so I used what I had - red and orange mini sweet peppers)

meat is no longer pink, stirring OFTEN.

Tomato sauce, diced tomatoes, kidney beans, pinto beans and corn.

Add the chili seasoning in the envelope, chili powder, cumin, garlic and Adobo.

At this point, add water (or beer) if too thick (about 1/3 to 2/3 cup).

to MED and continue to cook for 30-40 minutes or until flavors have blended. Mix often to prevent burning.

Time to eat the chili!!! Please feel free to garnish with your choice of: shredded Colby Jack Cheese or Monterey Jack Cheese, crushed corn chips and a dollop of sour cream.

You can make this chili your own by adding ingredients you like: black beans, garbanzo beans, etc.