I’m stepping outside of my normal blog posts here to do something I do everyday. I do it well if I might brag on myself a bit. Something I didn’t include in the description about me is I’m a pretty darn good cook. I have a knack for re-creating recipes into something different and often better then becoming my own. I’m also good at opening the fridge, freezer and pantry and whipping up something new and delicious when I haven’t planned anything for dinner or just feel like something new or different. I’m a bit of a mad scientist when it comes to the kitchen. I’m not in the least bit afraid to put things together and I have a good sense of what will and won’t play nice together.
I’ve been on a quest for years to make the perfect red chili. Each time I’ve made it I’ve adjusted and changed an ingredient here and an ingredient there. Tonights batch is the culmination of my Arthurian Crusade for delicious red chili perfection and I believe I have found my version of the Holy Grail. Nice girl that I am I will share with you today and you may share it as well if you deem it worthy of the title “Holy Grail! Red Chili” . FYI, I am not a foodie snob when it comes to ingredients. I used canned beans in this recipe which in my opinion stand up just fine in any recipe calling for beans. Besides, it cuts about eight hours off of the cooking time. If you are so inclined, go ahead and cook your own beans up. I won’t judge.
Without further ado, I give you my recipe.
Deb’s Holy Grail! Red Chili
- 1 pound ground beef (I used 80/20)
- 1 Can Pinto Beans drained and rinsed
- 1Can Navy (white) Beans drained and rinsed
- 1 can Black Beans drained and rinsed
- 1 can (8oz) Herdez brand Salsa Verde
- 2 cans (8 oz) tomato sauce
- 2 stalks of celery chopped
- 1 small green bell pepper seeded, de-ribbed and chopped
- 1 small onion (yellow or white is fine) chopped
- 4 cups water
- 2 Tbsp Beef Base
- 4 Tbsp California Chili Powder (this is the magic spice here – do not go for plain Jane get the California)
- 2 Tbsp dried cilantro or 1/4 cup fresh cilantro chopped
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- 1 tsp Kosher salt
- fresh ground black pepper to taste
Brown ground beef in a skillet over medium heat until meat has a nice brown crust on one side ( like a good/flat top grilled fried hamburger)
While meat is cooking combine all remaining ingredients into a large crockpot/slow cooker and mix well. This will be a soupy type base so don’t be doubting my mad cooking skills. Trust me. As soon as meat is done cooking transfer everything in the skillet into the crockpot. Notice, I did NOT tell you to drain the meat. Hey, I didn’t say this was health food; I said it was good! Now stir it up, cover your pot and cook on low for at least 4 hours or on high for 2 hours. I think chili is much happier when it cooks and simmers longer.
When your delicious pot of chili is ready to be consumed, have some side ingredients ready for everyone to add at their will or leisure.
- Diced Red Onion
- Shredded Cheddar Cheese
- Tortilla Chips
- Fresh chopped Cilantro
- Sliced (in the jar) jalapenos for the daring