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Charlie makes his Chili in a very large slow cooker at the first hint of cold weather. After the initial "load" he keeps adding ingredients, in proportion, until the cooker is full to the top! If you would care to make a lesser quantity, just scale this recipe down.
Ingredients:
2 T prepared copped garlic
2 medium onions (coarsely chopped)
1 Pablano chili (pepper) (coarsely chopped)
Small amount Olive Oil
4 lbs. chili meat
1 large can diced tomatoes
4 small cans chili beans (drained and washed)
1 "regular" can tomato soup
1 small can tomato paste
2 t red chili pepper (ground)
2 t cumin
1 t paprika
1/2 t salt
1/2 t ground pepper
Directions:
In large cold skillet place 2 T prepared chopped garlic. Barely cover bottom of pan with olive oil. Put on stove and heat on high until garlic just starts to brown. Add onions and Pablano and lightly sauté in garlic-olive oil mixture . Set aside.
In slow cooker add undrained tomatoes, drained and washed chili beans, tomato soup and tomato paste. Set on high and start to heat. Empty sautéed garlic, onions and pepper into slow cooker.
Brown chili meat in large skillet, remove excess liquid and place in slow cooker. Heat for approximately 1 hour, then add the following spices: 2 t red chili pepper (ground) , 2 t cumin, 1 t paprika, 1/2 t salt, 1/2 t ground pepper. Let cook on high for another 2-3 hours. Readjust spices to taste.
Continue to heat on medium to low for an additional 2-3 hours and it's ready to eat...however...it's always best the next day
Comments:
This chili is always cooked by the full pot. If this group of ingredients does not fill your pot, add selected tomatoes, tomato paste and beans in an appropriate proportion until the pot is full. When sampling this mix to determine if the proper spice level has been achieved it must be done after the meat has cooked enough to raise a slight amount of oil or grease to the surface. Up until this point it is just a "soup", it ain't chili! This chili reaches its ultimate flavor and taste only after being refrigerated over night. The second and third days are always the best. Can be successfully frozen (I use individual serving/storage containers).