Slow-Cooker Chili
2 T
2 t ¾ t 2 lbs 1/4 cup 1 T 2 t 1 t 12 oz 2 medium 6 cloves 2 14.5 oz cans 2 14.5 oz cans 2 2 2 t 1 t 2 15.5 oz cans |
water
salt baking soda 85% ground beef chili powder (spice blend) ground cumin ground coriander dried oregano bacon onions, chopped garlic, minced or pressed diced tomatoes tomato puree or blend up cans of diced bell pepper, chopped chipotle peppers in adobo, fine dice (remove seed for milder chili) sugar pepper red kidney beans, drained |
- Dissolve salt and baking soda in water, mix in the raw ground beef, and let sit for at least 20 minutes.
- Toast spices in large dutch overn over medium heat until fragrnt, about 2 minutes. Transfer to crock pot.
- Dice raw bacon and cook until crisp. Transfer bacon to crock pot. Drain off all but 1 t of bacon fat
- Cook onions until soft, adding garlic for the last minute. Transfer to crock pot
- Brown raw beef until no longer pink. Transfer to crock pot
- Add both types of tomatoes to pot, scrape up browned bits from bottom of pot, bring to a simmer and transfer to crock pot
- Add remaining ingredients to crock pot and mix
- Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. Stir in beans during the last hour of cooking.
- Toppings if you want: cheese, sliced jalapeno, diced raw onion, diced cilantro
- Yield: 8 as a main meal.
- Source: Modified from Cook’s Illustrated
Category: American Modified 11/5/22