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Olive oil: use for sautéing. Vegetable oil will work too if that's what you have on hand.
· Ground beef: I recommend using 85% lean. It has a good ratio of fat for browning but not too much.
· Yellow onion and garlic: aromatics that add lots of flavor. Use fresh garlic for best results.
· Canned tomatoes with green chilies: if you can't find the size listed then you can use 2 (14.5 oz) cans of tomatoes then add a 1 (4 oz) can of diced green chilies.
· Tomato sauce: this gives it a nice tomato flavored base and makes it stew-like.
· Beef broth: this thins it out, if you don't want it soupy at all then you can omit it. If you want it more soup add a little more.
· Spices (chili powder, cumin, paprika, sugar, coriander, S&P): the key to great chili. This recipe isn't skimpy with them.
· Cocoa powder: this secret ingredient adds depth. Don't worry it's not going to taste like chocolate.
· Dark and light kidney beans: if you don't have both shades just use two dark.
· Sauté aromatics add to slow cooker: Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and sauté 3 minutes, then add garlic and sauté. Pour onions into a 6- or 7-quart slow cooker.
· Brown beef: Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned.
· Drain fat, add beef to slow cooker: Drain most of fat from beef, leaving about 2 Tbsp in with beef
· Add liquids and seasonings: Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, sugar, salt and pepper to taste.
· Cook low and slow: Cover with lid and cook on low heat for 5 - 6 hours.
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Bob Boland Ford
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Bancroft, IA 50517
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