I’ve had some requests for my chili recipe. It is really more of a method than a recipe. It is adaptable to what I have on hand as long one simple rule is follow: Chili does not contain beans or other weird vegetables. Don’t ruin a good bowl of red with unneeded vegetables. Chili does contain meat, peppers, cumin and other spices. It is also acceptable to include onion and/or tomatoes.
- 1-2 pounds of a good quality of ground or chopped beef and/or a mixture of venison.
- 1 onion chopped
- At least 2 peppers of your choice seeded and chopped. Leave the seeds in for more heat.
- Spices: I either start with spice mix like Wick Fowler’s 2-Alarm or Williams Chili Seasoning Mix, Grind up 2-3 dried chillies, and/or make my own spice mix using a mixture of cumin, chili powder, chipolte powder (for the smoky taste or a milder taste use paprika) and Cayenne powders
- Enough tomatoes products: I like to use a mixture of crushed and diced to fill the crock pot.
- Other things I through in:
- barbecue sauce
- If it is a little hot add a tablespoon of something sweet like Dr Pepper Reduction (must use the kind with real sugar) or brown sugar.
- If it is too thin about 1-2 tablespoons of masa harina or corn meal.
- Turn slow cooker to get warm.
- Brown meat in a skillet. Add about 1/2 chili mix to the meat while it is browning.
- While meat is browning chop onions and whole peppers. Add enough olive oil to the slow cooker to barely cover the bottom. Through in onions and peppers to brown.
- When the meat is browned drain and add to the slow cooker.
- Next add enough tomato products to fill pot. I leave about an inch from the top. Mix well.
- Add the rest of the seasoning or as much as you care.
- Cook on low for 6-8 hours or on high for 4 hours. Stir occasionally.
- After the chili has cooked for a couple of hours add other ingredients as needed.