Now my chili is no stranger on MTO, I've made several pots during various challanges over the years....but there was never a badge before.
I did change my recipe in 1 way this go round, the meat. We got some farm raised elk on our last trip to the butcher. While trying to figure out what to do with it chili seemed to be common when recipe hunting; so here we go 50/50 beef/elk chili.
I just put this pot on and all thats left is to let it sit and cook a few hours (will post another pic when done)
2-2.5lb ground beef
1-2 Pablano peppers chopped course
1-2 Serrano peppers diced fine
2 jalapeno peppers diced fine
1 onion chopped course
2 15oz cans light red kidney beans
2 15oz cans dark red kidney beans
1 15oz cans black beans drained & rinsed
2 28oz cans diced tomatoes
6tbs Frank's Red Hot sauce (plus extra to taste when served)
6tbs chili powder (plus extra to add later if needed)
1) Brown beef, drain & discard 1/2 the fat keeping some with the meat
2)Mix half the cans in Crock-Pot (mine is 8qt...I think)
3) add peppers and onions and all the seasonings
4) add beef and mix thoroughly
5) finish adding the rest of your cans tomatoes first then beans till crockpot is full or cans are used
Cook 6-8hrs on low
Tips & Notes:
Many will notice I do not use a thickener in my chili this is because I rely on the bean starch in the packing liquid. So give the cans a good shake to mix the sediment before you open them.
Get a couple extra cans of beans and tomatoes, you can use them to top off the pot or save them for next time (everybody needs beens and tomatoes in their pantry)
Wear gloves when chopping peppers.
Flavor wize you can branch out with diffrent peppers, garlic, spices, or even roasting your peppers & tomatoes...just remember if your family likes your chili they may not appreciate the experimentation (dont ask me how I know)
It may hit a point where it looks like it's finished and is a soup; but in this separated soup like form it is not done. Give it a stir and let it go till it is consistent throughout.
Remember chili, like meatloaf, is one of those dishes that's often better than next day after it has had a chance to rest.