DIY Chili Bowl Bar

Ingredients

• 3 lbbeef chuck roast, cut into 1-inch cubes
• 2 lbground turkey or plant-based meat substitute
• 2 cansblack beans, 15 oz each, drained
• 2 canskidney beans, 15 oz each, drained
• 2 cansfire-roasted diced tomatoes, 28 oz each
• 2 canstomato sauce, 15 oz each
• 2 cupsvegetable broth
• 2 tbspchili powder
• 1 tbspground cumin
• 1 tbspsmoked paprika
• 1 tspdried oregano
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• 1 wholered bell pepper, diced
• 1 wholepoblano pepper, diced
• 1 to tastesalt & black pepper
• 2 cupsshredded cheddar cheese
• 1 cupsour cream
• 1 cupdiced onions or scallions
• 1 cupjalapeño slices
• 1 cupoyster crackers
• 0.5 cuphot sauce of choice

Instructions

1. 1
   For beef chili: season beef cubes with salt and pepper, brown in a skillet 3 min per side; transfer to slow cooker. (Skip browning plant meat.)
2. 2
   To the same cooker add fire-roasted tomatoes, tomato sauce, beans, 1 cup broth, chili powder, cumin, paprika, oregano, onion, garlic, bell & poblano peppers. Stir.
3. 3
   In a second slow cooker combine plant-based crumbles (or browned turkey), black beans, remaining tomato sauce, 1 cup broth, and same spice blend. Stir.
4. 4
   Cover and cook both chilis 4-5 h on HIGH or 7-8 h on LOW until beef is fork-tender and flavors have melded.
5. 5
   Set slow cookers to WARM; ladle chilis into labeled pots or directly into bowls at the bar.
6. 6
   Arrange cheddar, diced onions, sour cream, jalapeños, oyster crackers, and hot sauce in bowls around the chilis with ladles and spoons; invite guests to build their own bowls.