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 gwhole baby mushrooms or halved regular mushrooms (optional)
4 Tbspminced garlic
2 Tbspconcentrated lime juice
1 largespanish onion, coarsely chopped
1 kgbeef (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
- In 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.
- Cook covered on LOW for 6 - 7 hours.
- Gently but thoroughly stir in the diced tomatoes with green chillies, then cook uncovered on HIGH for 30 minutes.
- Serve 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.
- Left-overs can be frozen.