Crock Pot Chili

INGREDIENTS

  • 2 lbs Beef
  • 1 Large White Onion
  • 3 Red Bell Peppers
  • 1 Can Chili Beans
  • 1 Can Black Beans
  • 1 or 2 Bottle/Can Beer (something relatively hoppy. no light beers or flavored beers)
  • 12 oz tomato paste
  • 1 can whole-kernel corn
  • shredded cheese
  • sour cream
  • tortilla chips
  • 3 cloves garlic, minced
  • red wine vinegar
  • olive oil

INSTRUCTIONS

  1. Start off by browning the beef in a frying pan. While browning, season with chili powder (3-5 spoonfuls), cumin(2 spoonfuls), cayenne (2 spoonfuls), paprika(1-2 spoonfuls) and one spoonful of the rest of the spices, plus salt and pepper to taste. When it's cooked, place beef in crock pot.
  2. Dice the onion and peppers and saute them in olive oil, adding a few spoonfuls of sugar and cook until caramelized. Add minced garlic. Once the mixture starts to soften and the onions are becoming transparent, add a few tablespoons red wine vinegar to get a nice coating over the mixture and let it simmer for about 5 minutes or until most of the liquids have evaporated. Add the mixture to the pot.
  3. (This step stolen from a Gordon Ramsay recipe for Sweet and Sour Porkchops. Follow his instructions to make the peppers and onions, this is the secret to this chili recipe. You can make the porkchops from that recipe later, they are also delicious.) https://www.youtube.com/watch?v=Ke_xYIhYPTw
  4. Add the cans of beans and corn (don't drain), tomato paste, and the beer to the pot.
  5. Add a few more shakes of chili powder and/or cayenne if you want it to be a little more spicy.
  6. Add about half a cup of water to the pot if necessary and mix everything.
  7. Add more water as needed to make sure that all the solid ingredients are covered. Don't add too much or your chili will be runny (I usually don't need to add water).
  8. Cook on low for 8-12 hours or high for 4-6 hours.
  9. Best enjoyed with some tortilla chips, sour cream, and cheese.