The BEST chili recipe for the crockpot!

Ingredients:

1.5 pounds ground beef chuck (not lean)

1 pound  HOT breakfast sausage

1 pound  regular breakfast sausage

2 ( 15 ounces) cans mild chili beans with juice

2 (15 ounces) cans dark red kidney beans with juice

2 cans (28 ounces) diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, chopped and seeded

1 red bell pepper, chopped and seeded

2 small cans mild green chilies

2 tablespoon Beef Better than bouillon

3 strips bacon fried crispy and chopped

1/2 cup DARK beer

2 tsp Special Dark Cocoa powder

1/4 cup chili powder

1 tablespoon Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon dried oregano

2 teaspoons cumin

2 teaspoons hot pepper sauce (tabasco)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (More to taste)

1 teaspoon paprika

1 teaspoon white sugar

1/4 teaspoon chipotle chili powder

Instructions:

In a large stock pan cook bacon until crispy. Take out and set aside.

Cook celery, peppers, onion, chili peppers, garlic until tender using the bacon grease.

Add beef and sausage. Cook until done. Drain off grease.

Move to a large crockpot. I use a crockpot liner for easy clean up! Add diced tomatoes with liquid, tomato paste, chili beans with sauce, kidney beans with sauce.

Add chopped bacon pieces, bouillon, and beer. Season with chili powder (both), Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, cocoa, and sugar. Stir and allow to cook in a crockpot for about 2 hours. Test. This would be a good time to add more cayenne, salt or pepper if you desire. Allow to cook the full 8 hours.

**(Don’t be nervous about the cocoa powder. A friend at Counting zzzz’s  told me about it. It adds a dark color to your chili and it gives it a wonderful smokey flavor!!!)

This chili is best when it is cooked for 8 hours, cooled for the day or night, then ladle off any standing grease while the chili is cold and then allow it to cook in the crockpot for another 6-8 hours on low. This makes for a nice thick, melded chili.

Serve with crackers, tortilla chips, Fritos and cheese… or anything that you like to add!

Come back and tell me what you think!

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7 thoughts on “The BEST chili recipe for the crockpot!

  1. I wonder how much the beer effects the chili. As school group of mine is having a chili cook-off but some of them are very careful about not consuming any alcohol. Any suggestions or substitutions?

  2. This smells amazing so far. I can’t wait to try it! How big of a crockpot did u use? It wont fit in mine so I’m cooking it on the small burner of my stove on low!

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