Clay's Kitchen : Slow Cooker Recipes

Slow Cooker Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Kevs Chili

Recipe from: Heather
Servings: 12

My husbands chili recipe, created after several tries and various iterations of other recipes, we found this one to have a nice flavor and just the right amount of heat. We recommend using the Paul Prudhommes chili powders but of course you can use your own combinations of what you have on hand. A blend of various chili flavors in not overwhelming amounts seems to be the key to a spicy yet palatable chili.

2 pounds beef — use whole cuts like roast, flank or round steak
1 pound pork — use whole cuts like roast, chops or rib meat
2 medium onions, finely chopped
1 green bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
6 crushed garlic cloves
1 celery rib, finely chopped
6 medium tomatoes, finely chopped
2 14½ ounce cans diced tomatoes with juice
2 15 ounce cans tomato sauce
2 cups beef broth or beef consomme
2 tablespoons hot sauce — like Tabasco® or Frank's® Redhot®
1 tablespoon ground cumin
3 tablespoons coarse salt
5 tablespoons chili powder
1 teaspoon arbol chili powder — I use Paul Prudhommes
1 teaspoon dried chipotle powder — I use Paul Prudhommes
1 teaspoon black pepper
3 tablespoons brown sugar
1 12 ounce can lager beer — no light beer, no dark beer
1 tablespoon worcestershire sauce

Chop the meats — we use a food processor for a coarse chop. Better meats yield better chili. Brown the meats with a bit of salt and pepper. Chop and dice all vegetables in a food processor. Combine all above ingredients into large sauce pan or slow cooker. I use a large Crockpot. Slow cook covered 10 to 12 Hours on low heat.

Note:
My teaspoons and tablespoons are usually heaping.


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