Slow Cooker Chili adapted from the Joy of Cooking
2 large onions, coarsely chopped
dollop olive oil
6 - 12 large cloves garlic, coarsely chopped
1 lb ground meat, I've used either beef or turkey with good results
one bottle dark beer
one 32 ounce can tomatoes, with juice
one 16 ounce can kidney beans, with juice
one 16 ounce can great northern beans, with juice
one 16 ounce can pinto beans, with juice
5 tablespoons ancho chili powder, the original recipe calls for 6 T but I find that too hot and 4 was to mild
2 tablespoons cumin
1 tablespoon ground black pepper
second bottle of dark beer, optional
In a large skillet with a dollop of olive oil sauté onions till golden, add garlic, then add ground beef. When ground beef is browned deglaze skillet with a bottle of beer until foam disappears.
Transfer to slow cooker, add all the rest of the ingredients. Cook on low for 8 - 10 hours. Serve with diced/shredded sharp cheddar on top and corn bread.
The 2nd bottle of beer is optional because when I used an older smaller crock it made it too full and the chili too soupy. Now with my new giant crock it gets hotter and reduces and if I don't have more liquid I think it might scorch. I made this today and even when the warm feature kicked in after 10 hours it still simmered, so it cooked for about 11 hours. Once my mom snuck in and ate a bowl when it was 1/2 cooked and she said it was much better after the full 8.
x-posted to my own journal
dollop olive oil
6 - 12 large cloves garlic, coarsely chopped
1 lb ground meat, I've used either beef or turkey with good results
one bottle dark beer
one 32 ounce can tomatoes, with juice
one 16 ounce can kidney beans, with juice
one 16 ounce can great northern beans, with juice
one 16 ounce can pinto beans, with juice
5 tablespoons ancho chili powder, the original recipe calls for 6 T but I find that too hot and 4 was to mild
2 tablespoons cumin
1 tablespoon ground black pepper
second bottle of dark beer, optional
In a large skillet with a dollop of olive oil sauté onions till golden, add garlic, then add ground beef. When ground beef is browned deglaze skillet with a bottle of beer until foam disappears.
Transfer to slow cooker, add all the rest of the ingredients. Cook on low for 8 - 10 hours. Serve with diced/shredded sharp cheddar on top and corn bread.
The 2nd bottle of beer is optional because when I used an older smaller crock it made it too full and the chili too soupy. Now with my new giant crock it gets hotter and reduces and if I don't have more liquid I think it might scorch. I made this today and even when the warm feature kicked in after 10 hours it still simmered, so it cooked for about 11 hours. Once my mom snuck in and ate a bowl when it was 1/2 cooked and she said it was much better after the full 8.
x-posted to my own journal