Who's got a good slo roast chili receipe?

[Cgrutt]

Feel like making chili today...

Made some beef stew a couple days ago and still have about 2# of chuck that needs to be cooked.

[Cgrutt]

Found this receipe online. Looks good going to give it a shot. No beans though, definitely going throw in a can of kidney beans...


http://www.perrysplate.com/2013/01/s...ver-eaten.html Slow Cooker Steak Chili

Yield: Serves 8-10
Prep Time: About 45 minutes
Cook Time: 6 hours
Total Time: About 7 hours

Ingredients:

1/4 cup chili powder
2 Tablespoons whole cumin seeds
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano
3 bay leaves
2 teaspoons brown sugar
4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
1 teaspoon freshly ground black pepper
2 1/2 Tablespoons Kosher salt
3 Tablesoons heat-safe oil (coconut or grapeseed)
4 cups chopped onions (3 medium or 2 large)
1 1/2 cups chopped celery (about 4 ribs)
6 cloves garlic, chopped
2 jalapeno chiles, seeded and roughly chopped
1 1/2 cups stock (beef, chicken, or vegetable will do)
2 Tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 ounce semisweet chocolate chips
3 Tablespoons masa harina (corn flour, not cornstarch)
2 cups water
2 cups chopped butternut squash (optional)
1/2 cup chopped cilantro
1/2 cup chopped parsley
Grated cheddar, chopped green onions, and sour cream for garnish

Directions:

Combine the first 7 ingredients in a small bowl and set aside.
Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
Heat the oil in a large, deep skillet or saute pan over high heat. Add about 1/3 of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
Cover and cook on high for 6 hours, stirring only once or twice, until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.
Nat's Notes:
1. The original recipe had 1 teaspoon of cayenne. I thought this was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

adapted lightly from Sizzling Skillets and Other One-Pot Wonders by Emeril LaGasse

[GUNSICK]

Too many ingredients, keep it simple and it will always come out great. Real men don't put chocolate chips and grapeseed oil in their chili lol!

[Jimbo_79]

I use the Carroll Shelby Chilli mix. Add a few diced jalapeños and some onion in while cooking the beef. Add seasonings and bam! Great chilli by itself or to use in Frito pie...yummy!!!!

[Cgrutt]

Chili turned out awesome. Zinged it up a bit and substituted the Butternut squash with a can of kidney beans and a can of pozole (white corn). Cooked it for 6 hrs but next time I think I'll go for 10. Steak was good but could have been a bit more tender for a Chili.

[Meketrefe]

I make one with turkey that is on the light side. A little bacon that's all. Not an underwear burner but you can make it more spicy if you want.
We are trying to make things a bit healthier but w/o loosing the taste.

The one thing that we like the most is my own recipe of the "pico de gallo". I make that all the time and eat on top of toasted bread with some fresh goat cheese.

[Cgrutt]

Oh yeah, that reminds me, we had it with some fresh semolina bread from Arthur Ave in the Bronx. That's one thing you upstate and Southern Tier guys are missing is good bread, LOL.

[Jimbo_79]

Hmm... AvidArms chilli cookoff perhaps

[alistair]

My recipe cooks the chili in beer - can't beat that.

[camper4lyfe]

5 Bean Chili

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Serves: 8Ready in: 8 hours Ingredients:
1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Directions:

1. In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
2. Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.

I've also started adding in frozen corn to it. It adds something to it that we really like.