aunt squishy's best yet chili

Name: Aunt Squishy's Best Yet Chili
Prep time: 15 min
Cook time: 4 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 1/2 pound(s) ground beef; ## ROUND 1; 6 tablespoon(s) chili powder; 3 tablespoon(s) ground cumin; 3 tablespoon(s) garlic powder; 3 tablespoon(s) onion powder; 3 tablespoon(s) seasoned salt; 1 tablespoon(s) basil, dried; 1 tablespoon(s) oregano, dried; 1 teaspoon(s) cayenne pepper; ## ROUND 2; 3 can(s) diced tomatoes (large); 1 can(s) tomato sauce (medium); 1 can(s) tomato paste (small); 1 can(s) black beans, drained; 1 can(s) pinto beans, drained; 1 can(s) kidney beans, drained; 1 bottle(s) irish stout beer; 2 tablespoon(s) worcestershire sauce; ## GARNISHMENTS/TOPPINGS (OPTIONAL); 1 pinch(es) shredded cheddar cheese per bowl; 1 pinch(es) diced raw onions per bowl; 1 scoop(s) sour cream per bowl

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Lynsee Gilbert

Updated on Dec 16, 2019

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!

Rate

A hot cup of chili with cornbread and butter.

prep time 15 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

2 1/2 pounds ground beef
ROUND 1
6 tablespoons chili powder
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons seasoned salt
1 tablespoon basil, dried
1 tablespoon oregano, dried
1 teaspoon cayenne pepper
ROUND 2
3 cans 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 tablespoons worcestershire sauce
GARNISHMENTS/TOPPINGS (OPTIONAL)
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

Step 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

Step 2

Add all of the dry seasonings listed in "ROUND 1" and mix thoroughly to coat the meat. Mixture will become somewhat crumbly.
Step 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.
Step 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.
Step 5

Stir thoroughly before serving. You can garnish with shredded cheese, sour cream, and diced raw white onion as desired.
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