America's Test Kitchen - Slow Cooker Revolution, page 120
Gently simmered ground beef chili is certainly well suited for the slow cooker, but achieving the characteristic rich flavors and tender meat can be a challenge. To develop the all-American chili we were looking for, we started with the base, choosing a combination of chili powder, cumin, oregano, and red pepper flakes, bumping up the flavors even further with smoky chipotles. Browning the beef to develop flavor is standard in most traditional chilis, but produced overcooked, gritty meat in the slow cooker. To fix this, we found mixing the raw beef with panade - a mixture of bread and milk often used in meatballs - before browning it worked wonders. We also stirred in a little soy sauce to help boost the meaty flavor; maybe a tad unconventional for chili but it worked. Serve with your favorite chili garnishes.
Before you dive in, make sure you get all of the prep work done: open the cans, mince the onions, garlic, and chipotle. Pre-measure ingredients. It just makes things so much easier, and this is what takes 90% of your cooking time.
Now then, first we make a panade using the bread and milk. Grab a big bowl and mash the bread and milk with a fork until you have a paste. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and the beef. Use your hands to squish it all together and mix well.
Next, grab a big skillet, or a big pot will do in a pinch. Toss the oil in the pan and heat until shimmering. Dump in the onions, tomato paste, chili powder, garlic, cumin, oregano, and red pepper flakes. Cook until onions are browned, about 8 minutes.
Now add half the beef and cook until browned (about 3 minutes), then add the rest of the beef and cook until browned.
If you didn't use a nonstick pan, stir in 1 cup of the tomato puree and scrape up all the delicious browned bits. If you did use a nonstick pan, you can probably skip this.
Dump the pan into the slow cooker and be sure you scrape everything out good.
Tip: I usually use the above cooking time to drain and rinse my kidney beans instead of doing it during prep.
Next, dump the tomato puree, diced tomatoes (including juice!), kidney beans, soy sauce, brown sugar, and chipotle into the slow cooker and give it all a good stirring.
Cook on low for 6 to 8 hours, or on high for 3 to 5.
Once done, let settle for about 5 minutes, then skim the fat from the top using a large spoon. If there are any big chunks of ground beef, break them up. Season with salt & pepper if needed.
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Serving Size: 1 Serving (2955g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3115 | ||
Calories from Fat: 1575 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 175.1g | 233 % | |
Saturated Fat 56.9g | 284 % | |
Monounsaturated Fat 80.7g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 617.6mg | 190 % | |
Sodium 1291.5mg | 45 % | |
Potassium 11482.9mg | 302 % | |
Total Carbohydrate 197.5g | 58 % | |
Dietary Fiber 41.5g | 166 % | |
Sugars, other 156g | ||
Protein 211.6g | 302 % | |
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: 3115
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