chili recipe

Weekend Chili

I had *THE* best crockpot recipe 15+ years ago and I guess somehow, in several moves or something, I lost the recipe. I was SO crushed because after years of trying different chili recipes, I had finally found one that I loved and I haven’t been able to figure out where it went. I’ve tried a dozen or so chili recipes since and they are often pretty good, but not “THE ONE.” Oh well…I’ll keep trying.

Slow Cooker Chili

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 6-8

Adapted from: https://smartlittlecookie.net/home/slow-cooker-chili/

Ingredients

  • 3 tablespoons canola or vegetable oil
  • 1 medium red bell pepper
  • 1 large yellow onion
  • 8 cloves of garlic
  • 1 tablespoon of ground cumin
  • 2 tablespoons chili powder
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 teaspoons of salt
  • 1 teaspoon of ground black pepper
  • 1 (15 oz) can red kidney beans
  • 1 (15 oz) can black beans
  • 1 can corn
  • 2 (15 oz) cans of tomato sauce
  • 2 (15 oz) cans of diced tomato
  • 2 medium jalapeños
  • For Serving:
  • shredded mild cheddar cheese
  • sour cream
  • thinly sliced scallions

Instructions

  1. Cut red pepper and onion into small pieces. Mince the garlic.
  2. In a large frying pan, heat the oil over medium heat. Add the red pepper and onion. Let cook, stirring occasionally, until onions become soft and transparent.
  3. Add the garlic, cumin and chili powder. Mix well to combine the spices. Cook for about one minute.
  4. Add the pork, beef and salt to the pan. Using a wooden spoon, break up the meat and incorporate with the vegetables and spices. Let cook until all meat is brown.
  5. Carefully, transfer the meat mixture to a 6 qt. slow cooker. Add the beans and their juices, corn, tomato sauce and diced tomato and their juices.
  6. Chop the jalapeños into small pieces and add to the mixture. Discard the jalapeño seeds if you don't want the Chili to be too hot. Stir to combine.
  7. Cover and cook for about 6 hours on high or 8 hours on low.
  8. Taste and season with salt or adobo as needed. Serve with cheese, sour cream and scallions.
http://www.110pounds.com/?p=54160

I found this recipe and gave it a try, with a few modifications. I used ground beef and chunks of steak (instead of ground pork). I will try using pork next time but I did enjoy having the chunks of beef in the chili.

My parents were in town for the weekend and I decided chili and cornbread would be a good meal to make for all of us.

Michael’s back is still in bad shape and I’ve been taking over most of the Logan and house duties. (He’s getting an MRI this week, so hopefully we have answers soon!) I’ve been pretty overwhelmed and stressed trying to take care of everything, so it was nice having my parents visit to help with Logan. They took care of him Saturday so I could get a break and go to the gym.

I got home and showered and they picked up lunch (coleslaw, potato salad, quinoa salad and vinegar wings–my new favorites!) and we hung out watching the Olympics. Logan didn’t want to take a nap in his crib, so he took a nap on my dad instead. 🙂

After naps, my mom and Logan made cornbread to go with the dinner. Logan was super helpful! 😉

He loved helping. It was really fun seeing him try and “cook.” My mom liked it too. Lots of good memories! I topped the cornbread with some shredded cheese and popped it in the oven.

The cornbread turned out great!

Time for dinner. The chili was pretty good. I would have preferred it to be a bit more spicy, but my parents aren’t spicy food people. (I will be adding hot sauce to the leftover). They loved the chili and said it was great. Michael even liked it, and he is not really a chili fan.

The chili was definitely better with cornbread and toppings!

The recipe said it had 6-8 servings in it. We each had 2 scoops for dinner (so 4 servings the first night) and I think there are at least 4-5 more servings in leftovers. I am taking some to work for lunches this week.

It’s even better the next day, a little thicker. I would definitely make this recipe again.

QUESTION: What is your favorite chili recipe?

Spicy, Smoky or Savory

First things first: check out my guest post called “I Run For Me” over at Live Love and Run. I’ve been on a roll lately!

love love love chili. It may seem weird to be making chili in the summertime but here in Oregon it’s been mild weather and the Sunday afternoon I decided to make this recipe was overcast and drizzly. I had almost all of the ingredients except for the chipotle powder. Do you know how hard that is to find?! Michael tried to find it and failed and I also failed. I found a “chipotle salsa” that I decided to substitute. It was the best I could do.

I started cooking, chopping and measuring and Michael joined me in the kitchen to help. It was nice to cook together. It’s been awhile since we’d done that. We both looked at the ingredients list and balked at the “2 Tablespoons of chili powder” and I quickly checked the reviews of the recipe online. That’s a lot…right? But everyone said it was good so we decided to go for it.

Sweet Potato and Black Bean Chili

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Serving Size: 2 cups

Calories per serving: 307

Fat per serving: 8 grams

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile (see Note)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
  2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  3. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Notes

From: http://www.eatingwell.com/recipes/sweet_potato_black_bean_chili.html

http://www.110pounds.com/?p=32358

I think I added a bit too much sweet potato. I used a large one instead of medium sized. I love using my Dutch Oven and sadly, not many recipes I make need it. It’s always a treat when I pull it out.

Once everything was in the Dutch oven simmering, I tasted it here and there to see how spicy it was and if I should add more chipotle salsa. I ended up adding a little bit more.

Despite having 2 Tablespoons of chili powder and very spicy chipotle sauce, it wasn’t that spicy. Is there any better smell than the aroma of onions and garlic cooking in a skillet?

I let it simmer for a little bit longer than the recipe suggested because there was a lot of liquid. I wanted it to cook down just a little bit. While I was waiting for it to simmer down, I watched a little bit of “Drop Dead Diva” (any other fans out there? I’m on season 2).

I wished that I had made some cornbread to go along with the chili because it would have been a perfect combination. The end result wasn’t as soupy as the above photo.

I put a little big of shredded Colby Jack cheese on top and a dollop of sour cream. We ate the chili with some tortilla chips (again, I would have preferred cornbread to chips).

The chili was pretty good. It wasn’t the best chili I’ve ever made and it wasn’t spicy at all (at least to me). I think it was more smoky than spicy. I most definitely have to go to a specialty store to get that powdered chipotle peppers because I’m sure it makes a big difference. I think it would also be good with some ground turkey meat.

QUESTION: Do you like your chili spicy, smoky or savory?