Name: Slow-Cooked Chili
Yield: 6
Ingredients: 1 Tbsp oil; 1 onion, chopped; 1 bell pepper, chopped; 3 garlic cloves, chopped; 1½ lb ground beef; 3 Tbsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; 1½ tsp kosher salt; 1 can (28 oz) crushed tomatoes; 2 cans (15 oz each) kidney or pinto beans, drained; 1 cup beef broth; Toppings: shredded cheddar, sour cream, green onions

Steps

1
In an oven-safe pot that fits your June with its lid on, cook the onion and pepper in the oil on the stove until soft. Add the garlic, then the beef, and cook until browned.
2
Stir in the spices and salt for a minute, then the tomatoes, beans and broth. Bring to a simmer and put the lid on.
3
Oven
Slow Cook, bottom shelf, 6 to 8 hours
Slow Cook can't be started from a phone or Home Assistant yet. Start it on the oven.
4
Taste and adjust the salt. Serve with the toppings.

Tips and notes

Measure your pot before you start: it needs to fit on the bottom shelf with the lid on and room to spare above.

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.