Prize Winning Chili

 

Prize Winning Chili

We have made many different types of chili over the years, but with a few tweaks, we have perfected our recipe. We make our chili in two separate slow cookers so we are able to individualize each one.

8 to 10 servings (freezes well)

1 lb. or more of ground beef or pork, or a combination

6 garlic cloves, minced

1 large sweet onion, chopped

1 red bell pepper, chopped

½ cup fresh cilantro, chopped

2 cans 10 oz., RoTel diced tomatoes and green chilies, do not drain

2 cans, 14.5oz, diced tomatoes, do not drain

2 cans, 14.5 oz. black beans, drained but not rinsed

2 cans 14.5 oz. kidney beans or substitute bean of your choice

1 can, 12 oz. tomato paste

2 teaspoons of vegetable broth paste dissolved in 2 cups water, or 2 cups of vegetable broth

2 teaspoons of beef broth paste dissolved in 3 cups water, or 3 cups of beef broth (Beef broth base is a very thick paste that comes in a small jar that is very concentrated.)

2 Tablespoons ground cumin

4 Tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons salt, or more to taste

1 teaspoon cayenne pepper

2 teaspoons sugar

Brown ground beef (or ground beef and pork combination) until the meat is very brown and the bottom of the pan is coated with crunchy beef.

Chop the onion, red pepper, garlic and cilantro as directed. DIVIDE them in half and place in two separate slow cookers. 

Meat Lover’s Version

Vegetarian Version

Add 1 can of diced tomatoes, Ro-Tel, ½ can tomato paste, 1 can black beans, 1 can of kidney bean, (or your substitute bean) to slow cooker. Add ½ of spices and sugar, (more or less according to your taste.) Add browned meat to slow cooker. DO NOT WASH SKILLET! Put 3 cups water with the beef broth paste into encrusted skillet, heat on medium, stirring until crust is no longer sticking to bottom of pan. Add liquid mixture from skillet to slow cooker. Add ½ of all spices and sugar, OR to suit your taste. Slow Cook on low for 8 hours. Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Add 1 can of diced tomatoes, Ro-Tel, ½ can tomato paste, 1 can black beans, 1 can of kidney bean, (or your substitute bean) to other slow cooker. Add 2 cups of water with the 2 teaspoons of vegetable broth paste. Add ½ of spices and sugar, (or according to your taste.) Slow Cook on low for 8 hours. Serve with shredded cheddar cheese and a dollop of sour cream, if desired