Slow Cooker Chili...with Beans

All right, so I made a chili with beans tonight.

I've never made chili before, since I don't eat a lot of beef or pork and such, but here the lows have been in the 20s and the highs barely in the 40s, so sitting by a nice fire in the fireplace while the internet is out, I figured what the hell.



Olive oil
1 large onion, finely diced
1/2 green bell pepper, finely diced
1 T minced garlic
1 lb ground chuck
1 lb ground pork (might use Italian sausage next time)
2 14.5 oz cans diced tomatoes
1/2 c water or broth
1 14.5 oz can chili (pinto) beans
1 14.5 oz can dark red kidney beans
3 8oz cans tomato sauce
2 T chili powder
2 1/2 t ground cumin
2 t paprika
2 t unsweetened cocoa
1 t sugar
1/2 t ground coriander
1/2 t cayenne pepper
1-2 T worcestershire
1/2 package of chili seasoning
1 t salt (or to taste)
3/4 t pepper (or to taste)

Saute onion and bell pepper in oil until tender, then add garlic and saute a few more minutes.

Put into a slow cooker on low and add everything except the meat.

Cook meat in skillet until browned, drain most of the fat, and add to the cooker. Stir well.

Cook on low for 6+ hours.

Serve, and garnish, with whatever you desire (raw onions, Fritos, shredded cheese, potatoes, whatever).  

***

Some people don't like beans in chili, or think it's blasphemous, but that's how I grew up. One can also add peppers (jalapeño, habañero, etc, for heat).

Next time I might fry a few slices of bacon, chop it, and add it to the chili.

I might also add a half a bottle or Guinness.

But this recipe is pretty freakin' awesome as is.

I know people have their own personalized ways of cooking chili, using different meats or spices, etc, so feel free to share your own...And one day I might share my super secret and delicious Brunswick stew recipe. Maybe.

I like good chili,

Never liked coriander or cilantro myself.

Also ground pork in things gives me heartburn, so does lard in crusts. I can eat fried pork but I get heartburn only if it cooks in something for quite a while. Don't understand why, but I do not like heartburn. If I make fried pork chops and gravy, I make sure that the chops and gravy do not simmer for over twenty minutes or it can cause the heartburn.

I have any clue why it happens either. Pork pies are a no no even though they taste great

a reply to: Liquesence

I have to say that's waaaaaaaaayyyy different to how I make it.

Some people don't like beans in chili

I'd be one of them. I used to put beans in, however, I figured when you can't stand the smell and shear abundance of your own farts, probably best to change things around a bit. I actually used to call it Chili Con Carnage.

a reply to: Liquesence

To me chili without beans is kinda blasphemy... looking at your recipe it sounds yummy!

My wife is sorta vegan so I can her a 3 bean mushroom chili that works without meat.

(ETA.. when I say I can her it means I make a big batch and can it for her)

Since you brought up beer and bacon...

Look up a recipe for frijoles borrachos.

Drunken beans.

I make it twice a year when the Tribe descends for holidays... it's always a favorite.

Cook on!!!

originally posted by: myselfaswell
a reply to: Liquesence

I have to say that's waaaaaaaaayyyy different to how I make it.

Some people don't like beans in chili

I'd be one of them. I used to put beans in, however, I figured when you can't stand the smell and shear abundance of your own farts, probably best to change things around a bit. I actually used to call it Chili Con Carnage.

You are doing your beans wrong then...

Make them from scratch and Dutch oven them.

Don't use them from cans.

a reply to: rickymouse

Never liked coriander or cilantro myself.

Really can't taste the little coriander in it, and even though I LOVE cilantro, there none in this.

Also ground pork in things gives me heartburn

I stay away from pork in general because if I eat too much I feel like I have been poisoned. Occasionally some smoked pork, or one or two ribs every few months. That's it.

I just wanted to mix things up a bit with this recipe.

Since this only used 1 lb of pork, and since it's spread out over such a large dish, it's seems ok.

a reply to: Lumenari

To me chili without beans is kinda blasphemy... looking at your recipe it sounds yummy!

Same, lol. Chili with out beans is like, is this actually chili? And thanks!

can her a 3 bean mushroom chili that works without meat.

(ETA.. when I say I can her it means I make a big batch and can it for her)

I figured, lol.

Look up a recipe for frijoles borrachos.

Drunken beans.

I'll check it out.

Cook on!!!

Thanks!

a reply to: Liquesence

careful with them beans in chili, purists will argue to the end of time because it doesn't fit the Texan style.

originally posted by: strongfp
a reply to: Liquesence

careful with them beans in chili, purists will argue to the end of time because it doesn't fit the Texan style.

I know. That's why I said blasphemous to some. :/

Maybe the addition of cocoa gives me a slight pass?

originally posted by: strongfp
a reply to: Liquesence

careful with them beans in chili, purists will argue to the end of time because it doesn't fit the Texan style.

I guess that Texans not farting from chili can make up for the cows farting in Texas when it comes to global warming credits.

a reply to: Liquesence

Your recipe actually reminds me of a recipe Jacque Pepin came up with for his Chili con Carne, which he got form his mentor... regardless, your recipe sounds delicious, but I am a pork fan. Maybe try a blend of pork and beef next time?

a reply to: Liquesence

This is close to what I make...

Drunken Beans

Although I add 2 shots of Tequila and Dutch oven the beans.

They are really heavenly on a cold morning in hunting season.

a reply to: strongfp

your recipe sounds delicious, but I am a pork fan. Maybe try a blend of pork and beef next time?

Ummm. Did you read the recipe?

I used 1 lb beef chuck and 1 lb ground pork.

a reply to: Liquesence

Sorry... I skimmed through it, and didn't see the chuck part. You were already well ahead of the curve towards my opinions.

I used to be a competition chili purest back when we used to do a lot of chili comptetitions. Any kind of legume or rice is a automatic DQ for most ICF competitons. Anymore, I like chili any old way, as long as it's good and prepared well with good ingredients. So, to this end, I like beans. I mean, I like beans outside of chili, so nothing wrong with them in chili sometimes.

So, I guess I'm agnostic to beans in chili now days.

One thing I definitely do NOT like in chili is kidney beans! Yuck! If we're going to use beans, let's use pinto's, or Anasassi beans, or even white beans. Kidney beans...no way!!

Looks, and sounds delicious!

Cilantro. No thanks.

Sausage? Bacon (or lardons)? Oh, Yeah? Please!

Same with a dose of beer.

Like the dash of cocoa, too. Might I suggest a tsp or two (depending on the quantity) of instant coffee to add depth to the flavor?

Flavor is all about the “layers”.

a reply to: Lumenari

Sounds good. Different, but good, lol.

Might go well in a slow cooker. Ready in the morning before a hunt.

a reply to: Flyingclaydisk

I have no doubt both you and BFFT know your chili.

And, I knew it would come to this. Lol.

I grew up with chili and beans (kidney beans), but I have read about the only true chili bean is pinto. Or none. But I had to add at least one can of kidney. Hell, I live in Georgia.

One thing I definitely do NOT like in chili is kidney beans! Yuck!

Why not kidney beans, though? Seriously. Why so blasphemous versus white?

We usually go with pinto, kidney, and black beans in ours.

We also go with a beef/pork mixture. I'm not big on hamburger, so we go 97/3 lean beef, and use the pork for its fat.

We also use a blend of chili powders: ancho, standard, chipotle, and Hatch along with cayenne.

a reply to: Bhadhidar

Cilantro in chili is all about the application.

You sprinkle it on top of the bowl of it you are serving.

It's all about the flavor layers, yes.