Fleur de Lis

Fleur de Lis

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Tuesday, October 25, 2016

Lolly's Spicy Slow Cooker Chili

I love chili. With beans, without beans, with turkey, with chicken, with chorizo....I love chili! Normally, the heat level in my recipes tends to be in the moderate range. But for this meal, I decided to raise the bar so to speak. I had some red jalapenos in the fridge and hot Rotel tomatoes in the pantry and that made the decision for me. Feel free to use regular Rotels and all bell peppers if you'd like a milder version. But this recipe is meant to bring on the heat!

This recipe can be made several ways:

1) In a large Dutch oven on the stove top;
2) Cooked for 20 - 30 minutes, cooled, refrigerated overnight and finish cooking in the slow cooker the next day;
3) Ground chuck cooked and added to slow cooker along with remaining ingredients.

I went with Option #2. This allowed me the time to get everything in the Dutch oven the night before and then simply reheated to a simmer this morning. Then, into the slow cooker this morning and set on the low setting.

It cooked on low from 6:30 a.m. until 5:00 p.m.  Trust me when I tell you, it was delicious!

2 pounds ground chuck
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 red (or green) jalapenos, chopped with seeds
3 cloves garlic, minced
2 t. salt
1 t. freshly ground black pepper
1/4 cup chili powder
1 T. ground coriander
1 T. ground cumin
1 10 oz. can beef broth
1 14 oz. can dark red kidney beans, chili style
1 14 oz. can chili beans
1 28 oz. can tomato puree
1 14 oz. can fire roasted diced tomatoes
1 can Hot Rotel tomatoes
1 T. tomato paste

In a large Dutch oven, brown ground chuck over medium high heat breaking up meat with wooden spoon. Add onions, peppers, and garlic and cook, 5 - 6 minutes, stirring frequently.  Drain fat from Dutch oven and return to the stovetop over low heat.

(At this point, if you're going directly to the slow cooker, drain and add to the slow cooker and add remaining ingredients.)

Add remaining ingredients and stir to combine. Cover and lower heat to low and bring to a simmer.

(At this point, if you're going to refrigerate overnight and finish simmering the next day, turn off heat and allow to cool.)

If you're planning on this being your dinner, let simmer on stove top, stirring frequently, for several hours.

Top with shredded cheese, sour cream, avocados, cilantro, etc.


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