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