Slow Cooker Chili
This is a pretty low effort chili recipe I developed in college. The spice level is easily variable if your audience requires more or less heat. Normally served with cheesy mashed potatoes or rice if you prefer.
Personally I would add 1-3 Thai chili peppers or something similar in heat value before going over 1 tablespoon of cayenne. This prevents excess cayenne powder turning gritty and builds a more complex spice flavor.
- Not calculated. Fills a Crock Pot (~6 Quarts)
- 30 minutes
- 8 hours
Ingredients
- 1 lb Ground Beef (85% lean)
- 1 lb Ground Pork
- 1 Yellow Onion
- 1-2 Bell Peppers
- 4-5 Habanero Peppers
- 4-5 Jalapeno Peppers
- 3-4 Cloves Garlic
- 3 Tbsp geen onion ( I just put the whole bunch in there )
- 1 15oz can light red kidney beans
- 1 15oz can dark red kidney beans
- 1 15oz can pinto beans
- 1 14.5oz can diced fire roasted tomatoes
- 1 6oz can tomato paste
- 1 8oz can tomato sauce
- 12oz (1 bottle) of lagar. I use a beer with a lot of malt flavor. I would not use an IPA or a bitter beer.
- 1 cup vodka
- 1/4 cup chili powder
- 1 tbsp cumin
- 1 tsp garlic powder
- 2 tsp - 2 tbsp cayenne pepper: as your spice tolerance permits.
- 1 tbsp salt
- 1.5 tsp ground pepper
Directions
- Brown pork and beef in a large skillet.
- Dice/chop the vegetables.
- Rinse and drain the beans.
- Combine everything in a slow cooker and cook on low for at least 8 hours. Kinda hard to overcook this.
- Enjoy
More delicious recipes
This is one of the many fantastic recipes available on this blog