Well Dined

26Jan/160

Jasper’s Chili

Well Dined | Chili

You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend.  People were were panicking about it all week and preparing for the end of the world.  (Not that they were wrong, our street still hasn't been plowed, 3 days after the end of the storm.)  I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.

Well Dined | Chili

Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills.  So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy - that part's for me.

Jasper's Chili
adapted from Moms Who Think

1 lb* beef chuck, cut into small pieces (think 1/4 the size of stew cubes)
2 lbs* meatloaf mix (beef, pork, veal), ground
4 garlic cloves, minced
1 medium onion, diced
1 red bell pepper, diced
8 oz tomato sauce
2 bottles beer (recc. Sam Adams or Shiner Bock)
3 tbsp chili powder
2 tbsp instant beef bouillon (6 cubes, 3 extra large cubes)
2 tbsp cumin, ground
2 tsp paprika
2 tsp oregano leaves
2 tsp sugar
1/2 tsp coriander, ground
1 tsp unsweetened cocoa
2 cans pinto beans, rinsed and drained
shredded cheddar cheese, optional

In the stove safe insert of a slow cooker over medium high heat, brown the beef chuck on all sides.  Push the pieces to the edges of the insert, and add the ground meat to the center.  Break up and cook until browned.

Add the garlic, onion, and bell pepper; cook and stir until tender.  Add the tomato sauce, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, and cocoa.  Mix well.  Bring to a boil, then remove from heat and place into the slow cooker base.

Cover and cook on high for 3-5 hours, or on low overnight.  Remove the lid and spoon off the excess fat on the surface.  Remove the insert from the base and place on the stove-top over medium high heat.  Add the beans and cook, uncovered, for an additional 20 minutes, or until desired thickness is reached.

Serve with cheese, if desired.

*packages are rarely exactly a pound, more meat is better than less

One Year Ago - Apple Galette with Salted Bourbon Caramel
Two Years Ago - Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon
Three Years Ago - Broccolini and Feta Tart
Four Years Ago - Sourdough Pancakes
Five Years Ago - Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup

Comments (0) Trackbacks (0)

No comments yet.


Leave a comment

No trackbacks yet.