Lazy least-authentic chilli
Much of the rest is just opening and draining whole cans and jars.
Real chilli doesn't contain beans or tomatoes, the former likely introduced as a cheap filler and alternative source of protein, and the latter used to modulate the spicy heat.
The mushrooms are totally spurious; or maybe some ancient South American may have sought to enhance the spicy experience with the addition of hallucinogenic fungi.
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- 1 x 680 ml can(s)
- spicy pasta sauce (e.g. hunt's, primo); or
- 1 x 650 ml jar(s)
- chunky hot salsa blended with 30 ml juice from canned tomatoes
- 3 x 540 ml can(s)
- red kidney beans, drained
- 1 x 375 ml jar(s)
- pickled sliced jalapenos, drained
- 1 x 796 ml can(s)
- whole plum tomatoes, drained and cut up chunky
- 225 g
- whole baby mushrooms or halved regular mushrooms (optional)
- 4 Tbsp
- minced garlic
- 2 Tbsp
- concentrated lime juice
- 1 large
- spanish onion, coarsely chopped
- 1 kg
- beef (outside round, sirloin tip, flank), trimmed of gristle and non-marble fat, 1 - 2 inch cubes
- 1 x 540 ml can(s)
- diced tomatoes with green chillies (e.g. aylmer, pace)
1In a 6 qt. slow cooker, gently but thoroughly stir together all the ingredients EXCEPT the diced tomatoes with green chillies, making sure that the meat and mushrooms are fully submerged.
2Cook covered on LOW for 6 - 7 hours.
3Gently but thoroughly stir in the diced tomatoes with green chillies, then cook uncovered on HIGH for 30 minutes.
4Serve with garlic bread.
To really show off, sprinkle a couple of tablespoons of grated old or sharp cheddar cheese over the chilli, with a teaspoonful or so of chopped fresh cilantro.
5Left-overs can be frozen.