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stealth chili, mark

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

This recipe came from Mark, and he likes things spicy. If he says the heat sneaks up on you, rest assured it will! He makes this when they run sled dog races in Michigan with his Tamaskan dog and the team; he says he added to his original idea of Cincinnati Chili and that putting it on top of spaghetti or rice is fine, as well as adjusting the ingredients to your personal preference (example, we used Busch's vegetarian beans for my daughter)

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yield 8 serving(s)
method Slow Cooker Crock Pot

Ingredients For stealth chili, mark

  • 2 lb
    ground beef (i used 2 1/2 pounds
  • 1 lg
    onion, diced (i used 2 onions)
  • 1
    whole red pepper, diced
  • 1
    whole green pepper, diced
  • 5 clove
    garlic, minced
  • 1/4 c
    chili powder
  • 3 Tbsp
    cinnamon
  • 1 Tbsp
    cumin
  • 3 Tbsp
    ground cayenne pepper (i used 2 tablespoons)
  • 3 Tbsp
    crushed red peppers (i used 1 1/2 tablespoons)
  • 3 oz
    sweet peppers & juice (peppercini as i know them)
  • 1/2 c
    brown sugar
  • 28 oz
    canned tomato sauce
  • 28 oz
    canned crushed tomatoes
  • 20 oz
    sweet baked beans
  • VEGETARIAN FOR MY DAUGHTER, USING A BAG OF SUBSTITUTE BEEF AND ALL REST WITH THE FOLLOWING DIFFERENCES:
  • i omitted the crushed red peppers
  • 1 Tbsp
    cayenne
  • uncooked rice

How To Make stealth chili, mark

  • 1
    In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon Drain most of the fat, add the onions to the pan until they begin to soften Add the peppers and garlic, cook for another 1-2 minutes Transfer all to the slow cooker Add the spices, sweet peppers and juice, finally the beans and the tomatoes and sauce Stir thoroughly, season with salt to taste Cook on low for 5-6 hours or on high for 3-4 hours Garnish with sour cream, or shredded cheese, or scallions
  • 2
    Note: I can't handle spicy very well, and definitely needed both cheese and sour cream, along with my typical cornbread crumbled on top!
  • 3
    This was easy to make vegetarian for my daughter in a small crockpot with the changes I put above. However, the texture was a little strange/off, so we added rice to keep it from being sticky.
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