Herewith follows my recipe for chili. It’s not very scientific. It will generate generous portions of a moderate-to-hot beefy chili. The chili cookoff at work gave it high marks.
- 3.5 lbs of leanish hamburger (nothing special here, I bought on sale)
- ½ can of cannellini beans
- ½ can of brown pintos
- ½ can of red kidney beans (note—beans are not required, I do this to add a body and some color/texture to the mix, I like multicolored beans)
- 2 medium Vidalia onions. chopped.
- 1 Large can of diced tomato, not drained, with red & green peppers (you can buy it prepared this way)
- 3 pickled jalapeno peppers (from a can), sliced and chopped fine
- Red pepper flakes (spice rack)
- Chili flakes (loose, in a bag, from Shopper’s Warehouse)
- Chili Powder (spice rack.. should be fresh)
- Cumin (spice rack)
- Beef Bouillon (optional)
- Adobo Powder
- White Vinegar
- 2 cans of water
About two hours before cooking I take the hamburger, put it in a bowl and mix in about a cup of white vinegar and adobo seasoning. Chill for a couple hours in the fridge. This gives it a little kick.
Brown the meat thoroughly and drain off the grease. Add in Chili Powder, onions, jalapenos and cook until the onions start to caramelize.
Add meat, onions, jalapenos to your slow cooker. Toss in beans, tomatoes, red pepper flakes (about 2 Tablespoons), loose chili flakes (a little under 2 Tablespoons, just a good “shake”), Chili >Powder, Cumin to taste, it worked out to about a tablespoon each. You can add beef bouillon or don’t.. I do, because it helps make the beef flavor pop a little. Cook on high for about 4 hours, gently stirring so you don’t get crushed beans which makes it all gloppy.
When it’s done, you’ll know it.. There’s going to be a bit of heat coming off of this recipe. Drain off the unabsorbed water and any excessive grease.
I serve with rice, and, you know, if you’re wimpy, sour cream and cheese.