Steve's Crock-Pot Chili
1) Large pot on the stove. I use olive oil to coat the bottom and sides. Doesn’t need to be olive, can be canola, or corn, just to keep the meat and such from sticking.
2) I use 3+ pounds of ground beef. Usually it is what is reasonably priced, but usually 80/20, but if I can get 85/15 or 90/10 I will use them. The chili you tasted has about ½ 80/20 and ½ 85/15.
3) Ground beef in the pot on medium heat. Kosher salt, fresh ground pepper (already ground will do), garlic powder, seasoning salt (Johnny’s).
a. Brown the ground beef and season until it smells right to you. I can’t explain this.
b. When brown, pour off any fat drippings
c. Return to heat and season a little more to make up for what you poured off and lost.
4) At this point I might add a little spicy V-8 to the pot to make sure the meat does not burn
5) Two to three chopped onions depending on size. Lg – 2, Med – 3. Last night I used two red onions and one Mayan Sweet (I chop mine in a food processor)
6) Put onions in with the meat and mix over medium to low heat
7) Peppers – I tend to use 3 peppers – usually two red and one green, but I have used yellow and orange as well. Chop in food processor
8) Throw peppers in the meat and onion. Stir and mix
9) I add some paprika here and mix it in
10) If you want some chili heat. I have used Ancho peppers (milder), Jalepeno peppers (medium), and maybe Anaheim (milder), and chipotle (medium). I also consider Serrano’s (hotter). I usually use a mix. Last night (the chili you ate) I used 2 jalepeno’s (I normally would use 3), 1 ancho pepper, and I also used a small red pepper I do not recall. If just getting flavor, I would use Ancho’s or Anaheims and maybe a Jalepeno. Chop up in the food processor after cleaning, don’t rub your eyes, and mix with the meat, peppers, and onion.
11) I add tomato sauce here. I use two 15 oz cans or 1 29 oz can depending on price. I use Safeway, Hunts, whatever is cheaper.
12) I mix it up and let it simmer for a little bit.
13) I use chili beans. I use S&W primarily, but have also used store brand. I pour the chili sauce and beans in the pot. I will add 2 – 3 cans. I also might do 2 cans of chili beans with sauce (adds some mild flavor and spice) and a can of kidney beans. If I add kidney beans I drain the liquid and just use the beans. At times I have used 4 cans, but it depends on your mood and feel for things.
14) If not enough liquid, I add a little more spicy V-8
15) I mix it all together.
16) At this point after a few minutes of simmering, I add some chili powder. I usually use some Mexican and Ancho, or Mexican and Spicy. I add about two to three tablespoons (guessing) and mix it and let it simmer.
17) I then do a taste test, one with me and one with my wife. Based on our input, I either stop or add more chili powder. I also add some cayenne pepper and mix that in.
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Serving Size: 1 Serving (1938g) | ||
Recipe Makes: Servings | ||
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Calories: 1779 | ||
Calories from Fat: 358 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 884.5mg | 272 % | |
Sodium 972.1mg | 34 % | |
Potassium 4973.9mg | 131 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 27.3g | ||
Protein 301.7g | 431 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1779
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