Here’s our recipe to support our video on making our home made chili! We thought about doing videos for some time, so here we go… I was being modest in the video, but this is a two time award winning chili recipe. More about that later.
Watch our short 5 minute video to see the details how to assemble. It takes about 5-6 hours for the beans to get to proper tenderness, so start this earlier in the day. There is a way to speed up the cooking time, see notes below.
Here are the details on how to assemble:
- Brown the ground beef & sausage (2 lbs total) on low-medium heat. While it’s browning, chop the onion, garlic & green pepper and add. Keep on low-medium heat
- Meanwhile, get things going in the crock pot (high heat): (stop 2 times while doing all this to stir up the meat / veggie mixture) First, spray the crock pot with Pam/cooking oil which makes cleanup much easier. Pour in 4 cups beef broth, 1 cup each of dried kidney, pinto and black beans, 2 cans Rotel or any diced tomatoes . Add all spices: 3 Tbs chili powder, 1 tsp each of onion powder, garlic powder, cumin, smoked paprika, Italian seasoning, pepper, salt . Add or subtract other spices based on your preferences Also – hot sauce! 1 Tbs+ …Optional – 1-2 cups pumpkin puree
- By now, the meat/onion/pepper mix should be ready – pour it all in, don’t drain any juices. And now for the topper! 2 cinnamon sticks!
- It’s now time to set it and forget it! Close the crock pot lid tightly, keep on high heat. Once every hour, stir up the chili. After about 4 hours, you will probably need to add a cup of beef broth. At the 4 or 5 hour mark you can sample a few beans to test – if beans are crunchy, they are not done yet, you want them firm but not mushy (al dente) – typically this will be 6 hours –
- Once the get beans are done, turn heat down to warm until ready to serve
- Time to serve! Garnishing & plating – use any combination of sour cream/plain Greek yogurt, grated cheddar, scallions, hot sauce
- You can substitute ground beef, sausage, meatloaf mix, bison etc freely. It just needs to add up to 2 lbs. of meat.
- You don’t have to use a crock pot, you can also use a large Dutch oven, Instant Pot etc… Just watch the heat control, we prefer to keep everything on a very low simmer. More heat cooks the beans faster but you need to stir more frequently.
- You can use canned beans but we don’t recommend; the beans have less taste and are mushy. If you don’t have the 4-6 hours to cook the beans, you can speed up the process by cooking beans by themselves in a large saucepan at medium heat – boil the beans 30-60 minutes until cooked but firm. If you have other dry or canned beans, ok to substitute – this is a very forgiving recipe!
1 lb. ground beef
1 lb. ground sausage
1 large sweet onion
1 large bell pepper
1 Tbs fresh/minced garlic
1 Tbs minced garlic
5 cups beef broth – (any kind ok – canned/bouillon cubes)
3 cups dry beans – 1 cup each dry beans – Pinto, Black bean, kidney
2 cans Rotel diced tomatoes (other brands/types ok)
i small can tomato paste
(optional) – 1-2 cups pumpkin puree (easiest to use one 15 oz. can pumpkin)
Spices – 1 Tbs hot sauce, 3 Tbs chili powder, 1 tsp each cumin, cinnamon sticks, Italian seasoning, garlic, salt, pepper, chili powder – whatever you want
Oh, those awards – we have participated in several chili cookoffs through the years, and we have taken a second and first in a car club chili cookoff …