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Chili

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Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1-1/2 lbs ground meat – grass fed or wild game (this is incredible with elk, venison, or moose)
  • ½ yellow onion, chopped
  • 1 medium shallot, chopped
  • 3 med-large plum or Roma tomatoes, chopped
  • 2 poblano chilies, chopped
  • 2 anaheim chilies, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced or crushed
  • 1 can (14 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (7 oz) diced green chilies
  • 1 tbsp cumin powder
  • 2 tbsp chili powder
  • 1 tsp chipotle powder
  • 1 bay leaf
  • 1 cup water
Instructions
  1. Brown the meat in a deep sauté pan on medium with a lid over it to trap in the steam and aid cooking – checking every so often and breaking it up with a sturdy spatula.
  2. While the meat is browning, get the onion, shallot, chilies, and celery chopped up and put into a bowl. Mince or crush the garlic and throw in there as well. Chop up the tomatoes, but set them aside in a separate bowl.
  3. When the meat is browned, transfer to a Crockpot or slow cooker using a slotted spoon, leaving the fat in the sauté pan. Raise the heat to medium high and throw in all of the veggies (minus the tomatoes). Sauté these until the onions and celery are translucent and the chilies are softened – 4~5 minutes – then transfer to the slow cooker as well.
  4. Add in the canned goods, the spices, and the chopped fresh tomatoes. Mix it all well. Hold off on the bay leaf until you’ve mixed everything so that it doesn’t get crumbled up in to pieces.
  5. Pour in the shot of tequila if you are using it. Add water to get to a thick stew-like consistency - 1 cup should be about right. Keep in mind that as this cooks, moisture in the ingredients will release to make it thinner, so it is better to start a little thick. You can always add a little more liquid after an hour or two of cooking if it is too think for your liking. Cover, set the slow cooker to low, and leave it alone for at least 3 hours.

Chili is another one of those foods that is perfect for a rainy fall afternoon or a snowy winter evening.  Put in the crock pot to slowly simmer all day, it fills the house with the smell of comfort and warmth to ward off the chill of the outdoors after a day spent hunting, sledding, ice fishing, or just doing chores.

Gather Up:

  • 1-1/2 lbs ground meat – grass fed or wild game
  • 1/2 yellow onion, chopped
  • 1 medium shallot, chopped
  • 3 med-large plum or Roma tomatoes (also known as “sauce” tomatoes), chopped
  • 2 poblano chilies, chopped
  • 2 anaheim chilies, chopped
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced or crushed
  • 1 can (14 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (7 oz) diced green chilies
  • 1 tbsp cumin powder
  • 2 tbsp chili powder
  • 1 tsp chipotle powder
  • 1 bay leaf
  • 1 cup water

Start by browning the meat in a deep sauté pan.  Put the meat in there on medium with a lid over it to trap in the steam and aid cooking – checking every so often and breaking it up with a sturdy spatula.  While the meat is browning, get the onion, shallot, chilies, and celery chopped up and put into a bowl.  Mince or crush the garlic and throw in there as well.  Chop up the tomatoes, but set them aside in a separate bowl.

When the meat is browned, transfer to a crock pot or slow cooker using a slotted spoon, leaving the fat in the sauté pan.  Raise the heat to medium high and throw in all of the veggies (minus the tomatoes).  Sauté these until the onions and celery are translucent and the chilies are softened – 4~5 minutes – then transfer to the slow cooker as well.

Add in the canned goods, the spices, and the chopped fresh tomatoes.  Mix it all well.  You may want to hold off on the bay leaf until you’ve mixed everything so that it doesn’t get crumbled up in to pieces.

Pour in the shot of tequila if you are using it.  Add water to get to a thick stew-like consistency – 1 cup should be about right.  Keep in mind that as this cooks, moisture in the ingredients will release to make it thinner, so it is better to start a little thick.  You can always add a little more liquid after an hour or two of cooking if it is too think for your liking.  Cover, set the slow cooker to low, and leave it alone for at least 3 hours.

Serve it up in a bowl with an Almond Muffin on the side.  If you’re from the Midwest, you can have it as a two-way, three-way, or a four-way using some shredded raw cheese, chopped onions, and spaghetti squash in place of your traditional noodles!   Enjoy!