The chili was a hit! I was surprised that I actually won 1st place! So, just as promised, I’ll be sharing the recipe with you all.
I’m probably about the worst person to type out a recipe because I don’t really use measurements. I do a lot of tasting and adding little by little. So here it goes…the best I know how. I figure I’ll just list the ingredients and you can taste your way through your own dish. Sound good?
The trick up my sleeve that I was hinting at on Saturday? I added three different kinds of meats!
2.5lb ground beef (the fatty kind)
5 large links Italian Sausage
2 links Chorizo
1 can navy beans
1 can pinto beans
1 can black beans
1 can kidney beans
3 medium onions
3 cloves garlic (minced)
3 large cans petite diced tomatoes
Fresh chopped basil
Butter (for sauteing onions)
1. Turn your Crock-Pot or large stew pan on low and add all canned beans (draining water first), and all canned tomatoes (I leave the tomato juice).
2. Cook meats one at a time in a skillet, seasoned with salt and pepper. Add them to the Crock-Pot once each one is cooked. Note: The Italian sausage will need to be sliced first as it is harder to chop up in the pan. Also, you should know that chorizo melts in the pan. But don’t let this surprise you — it’s supposed to do this. Chorizo won’t cook up like traditional sausage does. Once it melts down and looks consistent, add it to the Crock-Pot. It’ll mix well and give the chili a nice flavor.
3. Saute minced garlic and chopped onion with butter, salt, and pepper. Add mixture to Crock-Pot when onions begin to look transparent.
4. Season with the remaining ingredients to taste. Note: Don’t use that much cumin as it is a bold spice and can take over. Taste the chili before adding the chili powder — the chorizo already adds spice.
5. Let cook on low for 3-4 hours so that the flavors melt together. I also like to garnish the top with fresh cut basil.
6. Enjoy! :)
Let me know if you have any questions.
Lots of love,