Here is a bit of a weird post, but below is my recipe for chili. Now, I am not normally a chili person. I fact I hated chili most of my life. I was never able to find a recipe that I really liked. Every year at work we do a chili lunch before the Super Bowl. Some people really make some fantastic chili's. This year we had a few retirements and less people making chili. A week before the lunch we still had three slots still open so I decided to sign up and see if I could make something that was passable.
This is where I kicked into my "research mode". I have this thing where whenever I need to find information on something, I go into this really deep process of looking up all the information I can on it. The result is that I identified some "base ingredients that I saw in all of the recipes, looked at a "tex-med" flavor and then sort of made up my own recipe.
To my surprise my chili actually turned out amazingly well and it was actually a hit at the super bowl lunch. I think it turned out so well is because it cooked for nearly fourteen hours in the crockpot. So, here below is my chili recipe as it stands today. I hope everyone enjoys it.
Matt's Chipotle Chili
Cook Time 10+ Hours: Slow Cooker
- 2-3lbs beef stew meat cut to 0.5”-1” cubes.
- 1lbs hot chorizo (no casing)
- Three garlic cloves minced/pressed
- Three 16 oz cans of kidney beans: rinsed and drained
- Three 15 oz cans of tomato sauce
- One 14.5 oz can diced tomatoes
- 1 Cup Beef Broth
- One 6 oz can tomato paste
- 3/4 cup salsa verde
- One package McCormick Chili Seasoning
- 3/4 cup diced white onion
- 1 teaspoon ground cumin
- 1 dried Chipotle Chili pepper
- 1 sliced chili in adobo sauce with spoonful of sauce
- 1/2 teaspoon chili powder
- Brown chorizo on high in a cast iron skillet to get edges crispy. Transfer to crockpot and then brown beef in the skillet and then transfer to crockpot.
- Saute onions in skillet to soak up flavor for 3-5 minutes. Toss in garlic for 1 minute. Add all to crockpot.
- Place remaining ingredients except the chili in adobo sauce into the crockpot. Season with salt and pepper and cook on low overnight if possible.
- One hour before serving remove lid and continue cooking to allow chili to thicken. Remove the dried chipotle pepper.
- Add the chili in adobo sauce if desired.