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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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This is an amazing chili recipe passed down from my family. I would suggest mixing up different chili powders and adding them at different times to the crock pot. Also experiment with making your own chili powder - Homemade Chili Powder - that's what I always use. I also use good lean quality steak instead of regular stew meat, but please feel free to customize however you want! This makes a HUGE batch, I normally cut it in half and still have plenty. Ingredients:
4 teaspoons oil |
2 large onions, diced |
4 garlic cloves, minced |
4 lbs beef stew meat, cubed |
3 lbs pork sausage, ground |
2 (14 ounce) cans whole tomatoes (drained) |
2 (6 ounce) cans tomato paste |
6 tablespoons chili powder |
3 teaspoons cumin |
1 tablespoon oregano |
2 teaspoons salt |
2 teaspoons brown sugar |
2 tablespoons cocoa powder |
2 (14 ounce) cans baked beans (drained) |
2 (14 ounce) cans kidney beans (drained) |
1 (14 ounce) can pinto beans (drained) |
12 ounces dark beer (such as a bock, stout or amber, something low in hops) |
Directions:
1. Cube beef and marinate in beer and whatever spices you choose (chili powder, cumin, salt and pepper, etc.) for 4-24 hours. Alternately use a commercial marinade.
2. Brown all the meats in a large pan or pot.
3. Add 2 tablespoons chili powder, cumin, oregano, salt, brown sugar, cocoa powder and onions to the meat and let cook 3-5 minute.
4. Transfer to your crock pot and set to cook on low heat for 8-12 hours.
5. Add remainder of chili powder in a couple intervals throughout the cooking.
6. Add the beans during the last hour of cooking.
7. Top with colby jack cheese, sour cream, cilantro and oyster crackers!
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