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Dan Dienst served the best chili this side of El Paso from a number of crock pots. Here’s his no-longer-secret recipe:
2 16 oz. cans dark red kidney beans
2 14-½ ounce cans whole tomatoes
3 medium onions, coarsely chopped
6 cloves garlic, finely diced or crushed
4 tablespoons chili powder
2 tablespoons whole cumin (comino) seeds
1 teaspoon freshly ground black pepper
2 pounds chopped (NOT ground) beef, browned and drained
½ jalapeño pepper, finely diced (optional, only if you really do not want to experience chili)
½ cup brown sugar (adjust to taste)
2 green peppers, coarsely chopped
1 teaspoon salt (optional)
Place first seven ingredients — kidney beans, tomatoes, onions, garlic, chili power, cumin seeds, ground black pepper — and cook in a slooooooooooooooooooooooooooooow cooker on slow for ten hours.
Taste mixture, and if more spiciness or “heat” is desired, add diced jalapeño. Spiciness can be increased by adding even more jalapeño.
Add chopped beef and cook an additional two hours or until meat is tender, then add salt, if necessary, and brown sugar to taste.
Just prior to serving add chopped green peppers.
Garnish with shredded cheddar cheese and/or finely diced onions.
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This recipe has been been Rotary tested. Click here to see our club’s website.