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aunt squishy's best yet chili

a recipe by
Lynsee Gilbert

This is a very thick, hearty chili without using any bulgar or other thickening agents making it ideal for gluten free eaters. It has a hint of heat from the cayenne but I would classify it as mild so be sure to increase the cayenne in small increments if you prefer more spice. It also has an occasional touch of tangyness that really surprises the pallet in a pleasing way, as well as a bit of bite from the worcestershire sauce. We like it served with a warm pan of fresh corn bread!

serves 8
prep time 15 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For aunt squishy's best yet chili

  • 2 1/2 lb
    ground beef
  • ROUND 1
  • 6 Tbsp
    chili powder
  • 3 Tbsp
    ground cumin
  • 3 Tbsp
    garlic powder
  • 3 Tbsp
    onion powder
  • 3 Tbsp
    seasoned salt
  • 1 Tbsp
    basil, dried
  • 1 Tbsp
    oregano, dried
  • 1 tsp
    cayenne pepper
  • ROUND 2
  • 3 can
    diced tomatoes (large)
  • 1 can
    tomato sauce (medium)
  • 1 can
    tomato paste (small)
  • 1 can
    black beans, drained
  • 1 can
    pinto beans, drained
  • 1 can
    kidney beans, drained
  • 1 bottle
    irish stout beer
  • 2 Tbsp
    worcestershire sauce
  • 1 pinch
    shredded cheddar cheese per bowl
  • 1 pinch
    diced raw onions per bowl
  • 1 scoop
    sour cream per bowl

How To Make aunt squishy's best yet chili

  • 1
    Dump raw ground beef into your large, ungreased crock pot and break the meat up as much as you can with a spoon or your hands
  • 2
    Add all of the dry seasonings listed in "ROUND 1" and mix thoroughly to coat the meat. Mixture will become somewhat crumbly.
  • 3
    Add all of the wet ingredients listed in "ROUND 2" and stir thoroughly to fully incorporate the tomato paste but be careful not to slosh the fizzy beer.
  • 4
    Cook on low for 6 hours or on high for 4 stirring every 2 hours or so. It can be difficult to tell if the ground beef is fully cooked by sight alone so I recommend using a meat thermometer to confirm that the temperature of the chili is at a minimum of 160 degrees for at least 1 hour.
  • 5
    Stir thoroughly before serving. You can garnish with shredded cheese, sour cream, and diced raw white onion as desired.