RED-NECK CHILI

Red-neck Chili

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Sue Schey

By
@Scheygirl

I love to cook. Got tired of eating chili that I did not like. Decided to try a hand at my own. I live in Wisconsin, in the north-woods, so what better name than Red-necked Chili? This is so easy and the slow cooker does most of the work for you. It is unconventional but tastes great! Also has an unusual secret ingredient... the last item, lol

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 6 quarts
Prep:
45 Min
Cook:
8 Hr

Ingredients

  • 3
    jalapeno peppers
  • 3
    hot hungarian peppers
  • 1 large
    red bell pepper
  • 1 large
    orange bell pepper
  • 1 large
    yellow bell pepper
  • 1 large
    green bell pepper, optional
  • 4 large
    onions
  • 2 stick
    celery
  • 6 slice
    zesty bread & butter pickles
  • 1 c
    cabbage
  • 4 large
    tomatoes
  • 28 oz
    diced tomatoes
  • 28 oz
    stewed tomatoes
  • 36 oz
    spicy chili beans
  • 16 oz
    red kidney beans
  • 16 oz
    black beans
  • 6 oz
    tomato paste
  • 16 oz
    whole kernel corn
  • 2 c
    v-8 juice or spicy v-8
  • 1 Tbsp
    extra light olive oil or canola oil
  • 2 lb
    sirloin steak
  • 1/4 c
    white vinegar
  • 1 Tbsp
    sea salt
  • 1 tsp
    ground black pepper
  • 1 tsp
    white pepper
  • 1/4 tsp
    crushed red pepper
  • 1 Tbsp
    cumin
  • 1/4 tsp
    garlic powder
  • 4
    bay leaves
  • 1 Tbsp
    red currant jelly

How to Make RED-NECK CHILI

Step-by-Step

  1. Lets get cooking... Get a slower cooker or Nesco and turn on low. Add all canned tomatoes, all beans, corn, tomato paste and v-8 juice.
  2. Get a cutting board and sharp knife. Chop your jalapeno peppers, removing seeds if desired.
  3. Dice your peppers, onions, celery, fresh tomatoes, pickles and cabbage~ setting aside each in its own bowl.
  4. Cut sirloin into bite size pieces and place in separate bowl. ( I usually measure my meat and add equal parts onion when making this.)
  5. Using a large non-stick fry pan, on medium heat, add oil. using a wooden spoon, when you touch the bottom of the pan and bubbles form the oil is hot enough. Add jalapeno peppers and saute for ten minutes. (This infuses flavor into oil.)
  6. Add sirloin steak and brown evenly. Drizzle vinegar over meat. (This helps to tenderize.) Then add onions and saute' until tender and glossy, about ten minutes.
  7. Add celery and continue to saute' for an additional ten minutes
  8. Add fresh tomatoes and simmer for ten minutes.
  9. Add all seasoning into fry pan and stir. Then place in slow cooker with other ingredients.
  10. Place all diced peppers, cabbage and pickles into slow cooker. Finally add currant jelly and mix well. Let the slow cooker do it's job. Will take six to eight hours.
  11. When ready to eat make noodles of your choice, if desired, or rice. Pour chili over top and garnish with cheese of your preference. Not real thick but can adjust recipe to your likeness with water to thin or tomato paste to thiicken.
  12. Makes approximately 14 one cup servings or six quarts of chili
  13. Note: With all the peppers I do not add chili powder. If desired, you can add 1/4 cup chili powder or to taste. I have been known to add zucchini to this as well. I sometimes substitute sirloin steak with hot Italian sausage just for a change.

Printable Recipe Card

About RED-NECK CHILI

Course/Dish: Chili




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