Sunday, February 2, 2014

It's Chili Out there

It's Sunday, and while that usually means you won't find me posting to the blog, it's also SuperBowl Sunday, and that makes today special. So, as a treat, here's my tried and true recipee for Slow Cooker Chili. It's not too spicy, so you can make the kids try it (we add a little ketchup, crackers, and cheese at the end to their bowls). Top it however you like, but we go traditional with saltines and sharp cheddar. Enjoy!

2.5-3 lbs Ground Beef (Sirloin is best, but you can use Ground Chuck, just be sure to drain it well!)
1 can (15 oz) mild chili beans
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cans (14.5 oz) diced tomatoes
1 can (12 oz) tomato paste
1 can water (just fill up one from above)
1 medium yellow onion, diced
1 Tbsp olive oil
1.5 tsp cumin
2 tsp oregano
1 tsp paprika
2 tsp minced garlic (about 1 clove, I hear all the real chefs prefer it that way)
1 tsp chili-powder
1/2 tsp crushed red pepper
1 tsp sea salt (it's the hipster of salts)
1 tsp fresh-ground pepper (so you can be a little more pretentious)
3 bottles of beer - Porter or Stout (though any microbrew will work)

1. Place ground beef in a large skillet. Cook over medium to medium-high heat to brown. Drain well.

2. Pour one beer into appropriate glass and drink.

3. Pour 1 Tbsp olive oil in medium skillet over medium heat, add diced onions and garlic. Saute' until soft, then transfer to slow cooker.

4. Add beef, beans, tomatoes, tomato paste, water and seasonings to slow cooker, mix well and cook on low for 6-10 hours.

5. Crack open the second bottle of beer and admire your handiwork.

6. Open third bottle of beer and brag to your friends about what a good cook you are.

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