Chili

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.

Ingredients:

• 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.

1. Turn slow cooker to get warm.
2. Brown meat in a skillet. Add about 1/2 chili mix to the meat while it is browning.
3. 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.
4. When the meat is browned drain and add to the slow cooker.
5. Next add enough tomato products to fill pot. I leave about an inch from the top. Mix well.
6. Add the rest of the seasoning or as much as you care.
7. Cook on low for 6-8 hours or on high for 4 hours. Stir occasionally.
8. After the chili has cooked for a couple of hours add other ingredients as needed.