The Best Slow Cooker Chili Recipe

I have been trying to perfect the ultimate Chili Recipe! After combining several recipes this is getting real close to what I am looking for!

I just put this Chili Recipe together from two sources! I use an English or Rump Roast with as much of the fat removed as possible! I then cube the meat into 1/2 to 3/4 inch cubes!

Show me open for suggestions on how to perfect this recipe! I will be making this tomorrow!

I have always hated looking at recipes because they never seem laid out properly! This is how recipe should be laid out!

Ingredients

1 to 2 Tbsp olive oil

1 large yellow onion, finely chopped

1 Green Peeper, finely chopped (optional)

3 to 5 large Jalapeños, finely chopped (optional for wimps)

3 to 8 cloves of garlic, finely minced

2 lbs lean ground beef or 2 lbs of rump roast/English roast cubed in ½ inch to ¾ inch chunk

2 (14.5 oz) cans diced tomatoes (with green chilies if no Jalapeños)

1 16 oz can of tomato sauce

4 ounces of tomato paste

5 Tbsp chili Powder

4 tablespoons ground cumim

2 tablespoons Honey (or granulated sugar)

2 tablespoons tomato paste

1 1/2 teaspoons salt

1/2 to 1 1/2 teaspoon ground black pepper

¼ to 1 teaspoon ground cayenne pepper (optional)

1 1/2 cups beef broth: ½ cup for thicker chili

Optional Spices: 4 tsp paprika, 1 tsp ground coriander, 4 tsp cocoa powder

2 15 ounce cans of light and/or dark red kidney beens (Rinsed)

We need the best Chili Recipe known to man!

The Vegetables

1 to 2 Tbsp olive oil

1 large yellow onion, finely chopped

1 Green Pepper, finely chopped (optional)

3 to 5 large Jalapeños, finely chopped (optional for wimps)

3 to 8 cloves of garlic, finely minced

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat.

2. Add onion, green peppers, jalapeños and sauté 3 minutes, then add garlic and sauté 30 seconds longer.

3. Pour onions into a 6 or 7 quart slow cooker.

The Beef

2 lbs lean ground beef or 2 lbs of rump roast/English roast cubed in ½ inch to ¾ inch chunks

1. Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.

2. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer).

3. Pour browned beef into slow cooker.

The Tomatoes and Spices

2 (14.5 oz) cans diced tomatoes (with green chilies if no Jalapeños)

1 16 oz can of tomato sauce

4 ounces of tomato paste

5 Tbsp chili Powder

4 tablespoons ground cumin

2 tablespoons Honey or granulated sugar

2 tablespoons tomato paste

1 1/2 teaspoons salt

1/2 to 1 1/2 teaspoon ground black pepper

¼ to 1 teaspoon ground cayenne pepper (optional)

1 1/2 cups beef broth

Optional Spices: 4 tsp paprika, 1 tsp ground coriander, 4 tsp cocoa powder

1. Stir in diced tomatoes, tomato sauce, tomato paste, beef broth, chili powder, cumin, cayenne pepper, honey, and salt and pepper to taste.

2. Cover with lid and cook on low heat for 5 - 6 hours.

This is a Great Foundation for a Chili Recipe

The Rinsed Kidney Beans

1. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes. Serve warm with desired toppings. This is to ensure the beans to turn to mush!

2. Turn Slow Cooker off. Let Chili rest for 10 minutes!

Instructions for Feasting!

1. Place a bed of Rice on a Plate (optional).

2. Cover Rice with a generous portion of Chili or place chili in a large bowl.

3. Serve your Chili over Baked Potatoes or Home Made Deep Fried Potato Fries/Wedges!

4. Top Chili with Finely Chopped Onions, Sour Cream and/or hot sauce (All Optional).

5. Top Chili with your favorite grated Cheese (not Optional)!

6. You can’t go wrong with Chili Cheese Dogs (Hebrew Nationals)!

7. Serve with cornbread, biscuits, saltine crackers or tortilla chips!

RECIPE NOTES

1. If you want beef to brown better, then sear in two batches, only crumble and stir occasionally.

2. If you want to thin the chili at the end you can add in another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.

Stove Top Chili Recipe!

Stove Top Instructions

Brown ground beef in a large pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Remove the beef from the pot, Strain the Beef! If using hamburger I strain it under Hot Water!

Add the olive oil to the large pot (or leave some hamburger dippings in the pot and place it over medium-high heat for two minutes. Add the onion, green peppers, jalapeños. Cook for 5 minutes, stirring occasionally.

Sauté crushed Garlic, an additional 2 minutes of so.

Add the ground beef back to the pot.

Add the chili powder, cumin, honey, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Add the broth, diced tomatoes (with their juice), drained beans/rinsed, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. I simmer mine for 45 minutes!

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Follow Instructions for Feasting!

104 Views