With kalamata olives and feta cheese, this is a delicious chili version.
2 Tbs. olive oil 2 cloves garlic, minced 1 lb. lean ground beef 1 16 oz. can kidney beans, rinsed an drained 1 15 oz. can whole tomatoes, drained and chopped 1 medium onion, chopped 1 C. tomato paste 1 C. beef stock or water 1 Tbs. chili powder 1 tsp. dried oregano 1 C. Kalamata olives, chopped 1 C. Feta cheese, crumbled
Add olive oil to a 10 inch skillet turned to medium-high heat. When hot, add garlic and sauté for 1 minute. Add ground beef and sauté until all meat is brown and juices run clear. Remove from heat and transfer to a 3 to 6 quart slow cooker. Add remaining ingredients except for olives and Feta cheese. Cover and set cooker to low for 8 to 10 hours or to high for 4 to 5 hours. When ready to serve, remove from slow cooker and place on serving dish. Sprinkle with olives and Feta cheese. Serves 6. Radelle Knappenberger, Oviedo, FL