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Wednesday, November 10

Slow-cooked beef chili

Slow cooker
3 ½ to 4-quart capacity
Bacon strips
Beef, boneless, cubed
2 pounds
Kidney beans, drained
30 ounces
Tomatoes, cut up
28 ounces
Tomato sauce
8 ounces
Onion, finely chopped
1 cup
Carrot, diced
½ cup
Green bell pepper, finely chopped
½ cup
Celery, finely chopped
½ cup
Parsley, chopped
2 tablespoons
Garlic cloves, minced
Bay leaf
Chili powder
2 tablespoons
1 teaspoon
Black pepper, freshly ground
¼ teaspoon
  1. Fry bacon until crisp; remove with a slotted spoon, and drain on paper towels.
  2. Brown half of the beef in the pan with the bacon drippings, about 5 minutes; place in slow cooker.
  3. Repeat with remaining meat.
  4. Stir bacon and remaining ingredients.
  5. Cover, and cook on LOW for 9 to 11 hours, or until beef is tender.
Top with cheddar cheese, sour cream, chopped onions, sliced avocado, diced tomatoes, Fritos brand corn chips, or whatever else makes you salivate; serve!
    At times your dish must include what you have conveniently on hand, instead of a requested ingredient. This is the case with today's batch of chili. Didn't have bacon in the freezer (as James is not fond of it), so I browned the beef with hemp seed oil. After all the beef is browned, deglaze the pan with a red wine and water mixture, scrapping up any browned bits stuck to the pan, and pour into the crockpot. For the chili powder, I used ground guajillo chili.

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