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Prep Time: 10 Minutes Cook Time: 470 Minutes |
Ready In: 480 Minutes Servings: 8 |
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When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients. Ingredients:
3 lbs lean hamburger |
1 tablespoon olive oil |
12 serrano peppers (or to taste) |
1 (28 ounce) can crushed tomatoes |
3 large garlic cloves, minced |
1/4 cup chili powder (adjust according to your tolerance for heat) |
1 (6 ounce) can tomato paste |
1 cup chicken stock |
2 (4 ounce) cans diced green chilies (adjust according to taste) |
1 tablespoon cumin |
2 teaspoons cayenne pepper |
1 (28 ounce) can pinto beans |
1 tablespoon apple cider vinegar |
2 finely chopped onions |
Directions:
1. In a large skillet, brown the beef and drain.
2. Place the beef in the crockpot and add all the ingredients except the onions.
3. Cover and cook on low for 6 hours.
4. Add the onions and cook on low for an additional 2 hours.
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