Slow Cooker Greek Island Chili
Ingredients
- 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
Directions
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
