Slow Cooker Award Winning Chili
By Donna Graffagnino StillWild
One of the secret ingredients in this recipe is the beer, so don't leave it out. All of the alcohol will cook out but the unique sweet flavor remains. If you must, non-alcoholic beer can be used. You can make this chili as mild or hot as you like by adjusting the chili powder and cayenne pepper. Using this slow cooker method makes it super easy and delicious.
sirloin, london broil, or venison, 1/2" dice
breakfast pork sausage chub (hot or mild)
chili stick or brick
bell pepper, chopped
can petite diced tomatoes with juice
can regular diced tomatoes with juice
can tomato paste
can tomato sauce
can water or beef broth
beef bouillon cubes if using water
mexene chili powder, or more to taste
lea & perrin worcestershire saucd
granulated or powdered garlic
granulated or powdered onion
cayenne pepper (or more to taste)
cajun seasoning (zatarain's or tony cacherie's)
15 oz dark red kidney beans or combination of your favorite chili beans (drained and rinsed)
salt & pepper to taste
1Season ground beef, breakfast sausage and cubed sirloin with garlic powder, onion powder brown in a skillet with the bacon grease until completely cooked. Remove meat to a plate lined with paper towels to drain. Discard grease.
2Turn slow cooker to High and add in order: chili stick and cooked ground meats. Let heat from cooked meats help melt the chili stick until they are blended together.
3Add onions, bell pepper, celery, diced tomatoes, chili sauce, tomato paste, tomato sauce, can water, beef bouillon, beer, garlic, chili powder, bay leaves and chives, Lea & Perrin, and remaining dry seasonings. Mix well and let mixture come to a good simmer.
4Reduce temperature to Low and set timer for 7 hours. Periodically check the mixture and stir. If it seems to need more liquid just add water, beer or tomato juice, (I use V-8).
5About 30 minutes before chili is finished cooking add the beans. Taste and adjust seasonings as needed. Serve with corn bread muffins and your choice of garnishes: sour cream, finely chopped onion, thinly sliced green onions, sliced or diced fresh or pickled jalapeno peppers, grated sharp cheddar cheese, Tabasco hot sauce
6*Note: This makes a large amount. A 6 quart slow cooker will hold almost all of the chili mixture. When I'm ready to add the beans, I first divide the chili into two pots then add half of the beans to each pot.
Always make this medium hot so that everyone can enjoy it and have plenty of cayenne, hot pepper and chili powder on hand for those who want to spice up
Always make way more than you need for the competition because when the other contestants run out, you'll have some left for those who still want to eat. If they keep coming back to your chili, you'll most likely get the People's vote.
About this Recipe
Main Ingredient: Beef
Regional Style: American