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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 10 |
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This is a hearty and tasty chili from my father in-law with a few modifications of my own. I basically do everything all of the instructions but on the stove top. Make sure to use a heavy large quart pot with a lid. I think I added some tomato sauce as well. Experiment. You obviously cannot put it on high for four hours but you can bring it to light boil for some time the reduce to a simmer for several hours. Ingredients:
1 lb ground beef |
1 lb ground lamb |
1 lb ground pork |
1 cup onion, chopped |
2 garlic cloves, minced |
2 (28 ounce) cans skinned tomatoes (cut up or diced) |
3 (16 ounce) cans red kidney beans, drained, rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups tomato juice |
pepperoncini pepper, cut up (more if you like heat) |
2 tablespoons worcestershire sauce |
4 tablespoons paprika |
1/2 teaspoon pepper (chipolte ground) |
2 teaspoons dried oregano (powder or crushed) |
1 teaspoon ground cumin |
1/2 teaspoon celery salt |
1/2 teaspoon cayenne |
1/4 teaspoon dry mustard |
1 dash hot sauce |
Directions:
1. The original recipe is for a Crockpot.
2. In a skillet, brown meats with onion and garlic. Drain fat and transfer the meat to Crockpot and other ingredients. Use less tomato juice if thicker consistency is desired, add water if thinner chili is desired. Allow to cook on high for four hours, then turn down and let simmer for another four hours. Season to taste with more pepperoncini and or cayenne. If sweeter chili is desired add 1/8 cup of brown sugar. Stir chili occasionally and remember the longer you allow it to cook the more the flavors will blend.
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