Ken’s Crockpot Chili
Recipe Type: MAin
Author: Grill Dome Admin
Here are a few technique tips I have learned that I can pass along: Preparing dry beans: Soak overnight in water. The next day, add some diced onion and garlic and simmer for several hours until soft. DO NOT add salt or anything like salt pork, bacon or canned tomatoes until after the beans are cooked. Salt will toughen the bean skins. Meat Selection: Lean beef or ground turkey are good ways to make a healthier chili, but may be too lean to brown nicely. Try adding two pieces of chopped raw bacon or a couple tablespoons of olive oil to the pan. Variety is Better: Experiment with different combinations of two or more meat or bean selections. Don’t Forget the Veggies: A good rule of thumb is to add chopped onions, peppers, celery, carrots, etc. equal to the quantity of meat in the pot. If you want to make “competition style” chili, dice everything very fine so that there are no discernible veggies when cooked. (I prefer a chunky home style myself) Watch the Heat: Hot peppers vary greatly from batch to batch, so even with a tested recipe start with half the recommended amount and cook the chili for a while. Then taste and adjust as needed. It’s very difficult to fix a chili if you get it too hot or salty, but easy to add more if needed. Give it Time: Chili isn’t fast food. The flavor and texture will improve just by sitting, even if it isn’t actively cooking. Make your pot early in the day and let it rest, or use a crock pot while you are at work. – Gowan Fenley
  • 2 lbs. Ground Round [Chili Ground], browned and drained
  • 16 oz. Kidney Beans, canned, drained
  • 16 oz. Small Pinquitos Beans, canned, drained
  • 16 oz. Pinto Beans, canned, drained
  • Small can Tomato Sauce
  • 30 oz. Whole Tomatoes, drained, chopped
  • Package of Carrol Shelby’s Chile Mix
  • Masa Flour included in Chile mix
  • 1 Clove Garlic, minced
  • 1 Green Pepper diced
  • 1 Large Onion, chopped
  • 1 Tbsp Italian seasoning
  • 11/2 tsp Cumin powder
  • 1 tsp Pepper
  • 2 tsp Salt
  • 1/2 tsp Tabasco Sauce
  • 1 Tbsp Olive Oil
  • 4 oz. Water or more if it looks too thick
  1. Brown and drain Ground Round in skillet with Olive Oil.
  2. Place all ingredients into large crockpot and mix thoroughly. Add more water if it looks too thick.
  3. Cook on low for 8 to 10 hours.
  4. Add Masa Flour near the end of cooking to thicken the Chile. Goes well with grated Cheddar Cheese, Sour Cream and
  5. Cornbread.
  6. Ken wrote this for a crockpot. If anyone tries this on the GD PM me the cook profile and setup.

Recipe Submitted by: Ken Burrill (Grill Dome Community)


Tagged with →