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.
- 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)
How to Make Lazy least-authentic chilli
- 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.