In my opinion, the best way to make chili is low and slow. This dish takes a little planning ahead but it is well worth it! Although it does take quite a while to make, most of the time it is just simmering in the crock pot. Give it a try, I bet you will not go back to the fast way! I am starting this the night before to be ready for lunch the next day, but you could also start in the morning for dinner at night. This makes a big batch because I like to have extra to freeze in individual portions for future use. Feel free to reduce quantities.
Continue reading after the jump.
Low and Slow Chipotle Beef Chili:
- 2 Pounds of Ground Beef (mine was a little above at 2.18lbs)
- 2 (28 ounce) Cans Diced Tomatoes
- 1 (10 ounce) Can Diced Tomatoes and Green Chilies
- 2 Pieces Thick Cut Bacon
- 2 Onions
- 2 Red Bell Peppers
- 2 Celery Stalks
- 2 Cloves of Garlic
- 1 Tablespoon Coconut Oil for Cooking
- 1 Tablespoon Chili Powder
- 1 Tablespoon Chipotle Powder
- 1 Tablespoon 21 Spice No Salt Seasoning
- 1 Teaspoon Cumin
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon White Pepper
Measure out spices. Set aside.
Dice all vegetables and garlic.
Add coconut oil to the pan with onions and garlic.
Cook onions and garlic at a medium heat until translucent.
Add peppers. Turn heat up to medium high and cook until excess water from peppers is reduced.
Add spices.
Stir to incorporate.
Put tomatoes into the crock pot on high heat. Add the peppers to the tomatoes.
Stir. Cook in crock pot on high with an open lid for 1 hour. After the hour, reduce heat to lowest setting (mine is keep warm) and leave overnight with lid on but slightly offset to allow to vent. (shown below).
Good Morning! I just got up and here is what it looks like. (below)
Take a pot or a pan (I am using my cast iron pot) and cook the bacon until crisp.
Add the ground beef to the pot with the bacon.
Brown the meat, when meat has browned use a slotted spoon to transfer meat to crock pot. Mix.
Continue to cook on low for 2 more hours. Serve hot.
These Cheddar and Green Onion Almond Flour Muffins go great with chili!
Want to know what real people thought about this recipe?
I submitted this recipe to Simple Lives Thursday, and Hearth and Soul on 12/14/10. Check it out for other recipes from real food bloggers.
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This looks delicious! I love chipotle peppers, I use them when I make baked beans, but chili, now there is an idea. Thanks.
ReplyDelete-Brenda
I think what makes this really work is also using the bacon. The smokey taste of the chipotle is just amazing with it!
ReplyDeleteHi Mrs.Scratch.Love! How many hours would you consider "overnight"? (In case I decide to make it in the morning.) Thanks!
ReplyDeleteWell, hello Jillian! In my case overnight is about 7 or 8 hours, which is typical for me. If you start it in the morning I would say at least 4 hours before you add the meat and then another 2 once it is added. So lets say you get up at 9. Start the chili. From 9-10 have the crockpot on high. At 10 you will turn it down to the lowest setting. At 3 add the meat to be ready for dinner at 5. Or adjust for whatever time you like to eat dinner. Hope that helps!
ReplyDeleteWonderful, thank you SO much. The chili was so delicious I promised my hubby I'd make it for him this weekend! Thanks for everything!
ReplyDeleteHi Jillian,
ReplyDeleteYour Chili looks great! I wish you could have entered it in our Chili Cook Off that we had in October. You will have to bring it next year. Thank you for sharing your recipe and you have a great week!
Thank you, Miz Helen! I checked out your blog, it is great. By the way, I am Elizabeth :)
ReplyDeleteI loooove to cook in my Dutch ovens and this looks like the perfect recipe!! Like you I don't think there is any other way to cook chili. Thanks so much for sharing with the Hearth and Soul hop.
ReplyDeleteI just don't know what I'd do without my slow cooker. Being able to cook things the night before, or the morning before, makes my life so much easier. In fact, we just had slow cooker chili yesterday. Thanks for sharing with the Hearth and Soul hop.
ReplyDeleteLove the title of your blog! This looks great, people (other than me) make great chili and I have not had such a success. I might try yours, it does look great.
ReplyDeleteJason and ButterPoweredBike:
ReplyDeleteI am glad you agree that slow cooking is the way to go! I make most soups and stews that way.
Melynda - I can not take credit for the title of my blog, my husband came up with it! :) Please do try the chili. I think it is pretty foolproof and honestly cooking it slow like that always gives me good results. Let me know how it goes.