When we bought our first house we decided right away that we wanted to do a yearly chili block party to meet all our neighbors and get to know them. We began asking around for the perfect chili recipe. The chili recipe we were looking for needed to be easy and straightforward, with the option to use a slow cooker. It had to have something that makes it unique and different from the rest. Using a few recipe suggestions from friends, we began building on them to create our very own Chili recipe! We loved the depth of flavor that dried chilies add to the chili! Using a variety of meats and beans creates a fuller, more robust flavor and texture.
- 2 # Pounds of Ground Beef
- 4 Beef sausages
- 1 Large Onion (1 cup), diced
- ½ Cup Celery, diced
- ½ Cup Bell Pepper any color, diced
- 1 Cup Beans (Pinto, Black or kidney)
- ½ -1 Cup Pumpkin or Squash puree
- 6 Cloves Garlic, minced
- 1 Can beer or lager (may substitute beef broth or water)
- 1 Stick Butter (4 oz)
- 2 Dried Peppers (I used Chipotle and Pasilla)
- 2 Tablespoons tomato paste
- 2 Tablespoons Brown Sugar
- 3 Bay Leaves
- 4 Sprigs Fresh Thyme (1 Tablespoon dried thyme)
- 3 Teaspoons Salt
- 1 Teaspoon Black pepper
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Ground Cumin
- 2 Tablespoons ground Cornmeal
- Melt 1 Stick of butter in a large saute pan. Brown the meat until no longer red, 3-5 minutes.
- Add garlic, thyme and bay leaves.
- Add onions, celery and bell pepper. Cook for an additional 2 minutes.
- Transfer meat and vegetables to a preheated slow cooker.
- Chop the beef sausages into half circles and add to the slow cooker.
- Add the rest of the ingredients and set the heat to high for about 30 minutes or until boiling.
- Reduce to low heat and let cook an additional 2 hours.
- For an extra spicy and deep flavor, you can puree the softened chili peppers with some of the liquid and return back to the chili.
- Alternatively, take the chili peppers and bay leaves out.
- We love to serve chili the next day because of how well the flavors tend to blend overnight.
- Our favorite toppings are: shredded cheddar cheese, sour cream, chopped green onion, cilantro, sliced jalapenos, and a squeeze of lime juice.
- We serve chili with white jasmine rice, cornbread, or just tortilla chips.
To cook your own beans: 3:1 ratio, water to beans. As soon as the water boils, take off the heat and add ¼ teaspoon baking soda. Stir rapidly as the mixture will bubble up. Rinse, and refill with fresh water. Continue cooking for another 30-40 minutes or until soft. Adding the baking soda reduces the effect of bloating or gas that is caused by beans.
Photo-Step-By-Step
To cook your own beans: 3:1 ratio, water to beans. As soon as the water boils, take off the heat and add 1/4 teaspoon baking soda. Stir rapidly as the mixture will bubble up. Rinse, and refill with fresh water. Continue cooking for another 30-40 minutes or until soft. Adding the baking soda reduces the effect of bloating or gas that is caused by beans.
Melt 1 Stick of butter in a large saute pan.
Brown the meat until no longer red, 3-5 minutes.
Add garlic, thyme and bay leaves.
Add onions, celery and bell pepper. Cook for an additional 2 minutes.
Transfer meat and vegetables to a preheated slow cooker.
Chop the beef sausages into half circles and add to the slow cooker.
Add the rest of the ingredients and set the heat to high for about 30 minutes or until boiling.
Reduce to low heat and let cook an additional 2 hours.
For an extra spicy and deep flavor, you can puree the softened chili peppers with some of the liquid and return back to the chili.
Alternatively, take the chili peppers and bay leaves out.
We love to serve chili the next day because of how well the flavors tend to blend overnight.
Our favorite toppings are: shredded cheddar cheese, sour cream, chopped green onion, cilantro, sliced jalapenos, and a squeeze of lime juice.
We serve chili with white jasmine rice, cornbread, or just tortilla chips.
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