FIVE INGREDIENT COOKING: Celebrate National Chili Week

Pam Griffin

Slow Cooker Texas Chuck Wagon Chili

2 Tbsp. olive or vegetable oil

4 large onions, cut into eighths

4 to 4 1/2  lbs. fresh beef brisket trimmed of fat and cut into 1-inch pieces

1 1/2 Tbsp. finely chopped garlic

2 1/2 tsp. salt

1/2 tsp. pepper

 2 to 4  dried ancho chiles, coarsely chopped, optional

2 Tbsp. ground cumin

3 cups beef broth

2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips

Shredded Cheddar cheese, optional

Heat oil in a 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.

Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, if using, cumin and broth.

Cover and cook on LOW heat setting 8 to 9 hours.

Stir in bell peppers. Increase heat setting to HIGH. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese, if desired. Makes 8 servings.

Crock Pot Chili

1 lb. ground beef or ground pork sausage

2 onions, chopped

1 cup water

3 (14 oz.) cans diced tomatoes and green chilies, undrained

1 Tbsp. chili powder

2 (15 oz.) cans red kidney beans, rinsed and drained

Cheese, sour cream, tortilla chips, optional

Brown meat in large skillet and drain.

Add to 3 or 4-quart crock pot along with remaining ingredients.

Cover crock pot and cook on LOW for 7-9 hours until vegetables are tender. Serve with toppings, if desired. Makes 6-8 servings.

White Chili

1 lb. ground turkey, browned

1 cup medium salsa

1 cup frozen corn kernels

1 cup water

2 (14 oz.) cans great Northern beans, rinsed and drained

12 oz. pepper jack cheese, cubed

In a large pot or saucepan, combine ingredients. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot. Makes 8 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.