Monday, March 10, 2014

Day Thirty-Four - Crockpot Beef and Bean Chili (3.7.14)

  • 1 lb. ground beef
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 2 cans kidney beans, 1 can drained
  • 1 can black beans, drained
  • 3 fresh jalapeno peppers, diced
  • 2 fresh serrano peppers, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons italian seasoning
  • 1 teaspoon parsley
  • 2 tablespoons sriracha sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1 bay leaf

  1. In a large skillet brown meat on medium-high heat.
  2. Mix all ingredients into crockpot and stir well.
  3. Cook on low heat 6-8 hours stirring occasionally (once every few hours). Until it smells too good to let sit there anymore.
  4. Remove bay leaf and serve.
We enjoyed jalapeno cornbread as the side with this dish.


Potter: I've been practicing my chili recipe over the last few months and this version tells me I'm close to perfecting it. Above is the recipe for my "spicy" batch I served this weekend. Considering it disappeared quite quickly I think it went over well. I thought this batch was delicious even though it didn't turn out as spicy as I thought it would. Sprinkle a little shredded cheese on top and it's just amazing.

Katie: The chili was awesome! I had some of both the "spicy" batch and the "less spicy" batch and they were both delicious. As I have tried many of Potter's attempts at chili, I agree with him that he is getting very close to getting his recipe down. The shredded cheese and oyster crackers on top were great as usual.