Chili is one of those meals I grew up with that never had a set recipe. My parents always used a little of this and a little of that - never giving it the same flavor twice. This was fine as a kid since they always made it and the chili always tasted great, but when it comes time to make it yourself, the lack of recipe makes it quite a challenge. I tried a little of this and a little of that over the past couple years and while my chili always tasted good, it never tasted GREAT, so the search continued. Until now. This is by far one of the best chili recipes I've ever found. And, while I still do measure exactly and the ingredient list may change slightly, I still have the main base which always leads me to a wonderful finish.
INGREDIENTS
2 Lbs beef stew meat
1 can black beans, drained
1 can pinto or kidney beans, drained
1 can chili beans in spicy sauce
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 onion, diced
2 bell pepper, seeded and diced (any color or combination - I use 1 red and 1 green)
2-3 green chile peppers, seeded and diced
1 Tbl bacon bits
4 cubes beef bouillon
1/2 C beer
1/4 C chili powder
1 Tbl Worcestershire
2-3 cloves garlic, minced
1 Tbl dried Oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp sugar
TOPPINGS (optional)
Frito's Corn Chips
Diced onion
Sour cream
Shredded cheese
DIRECTIONS
Place beef in slow cooker, add all other chili ingredients and stir to mix. Simmer on low at least until meat is cooked. The longer it sits, the better it tastes. I will mix all the ingredients the night before then place the removable pot in the refrigerator so I can just put it in the cooker and simmer all the next day. Works perfectly for a week day meal that is ready when you get home.
CAUTION - make sure your slow cooker is larger enough for all ingredients.
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