I made chili in the crock pot a few years ago. I enjoyed it. I will try a different recipe this year for work pot luck.
Modified from this recipe:
http://www.101cookingfortwo.com/spicy-3-chilies-texas-chili-la-crock/
I will be doing 3-4 pounds of beef instead of the 2 from the recipe and also searing some of the meat on one side before putting it in the crock pot.
- 4 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
- 3Â jalapeno diced small
- 3Â Anaheim diced medium
- 3Â poblano pepper chopped medium
- 2 onion large chopped
- 8 cloves garlic powder crushed or minced
- 56 fluid ounces diced tomatoes
- 28 fluid ounces beef broth
- 3Â tablespoons chili powder
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 teaspoons oregano
- 1 teaspoon cumin
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Clean and dice 2 jalapeno (finely), 2 Anaheim peppers and 2 Poblano peppers. Also chop a large onion
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You need 4 pound of beef. I was lazy this time and used pre-cut stew meat. If you do this be sure to go through it and time more of needed. Or cut your own in 1 inch cubes from a beef roast.
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Combine the chopped onion and peppers with 8Â cloves of crush garlic, 2 – 14 oz cans diced tomatoes, a 14 oz can beef broth, 2 T chili powder, 1 t pepper, 1 t salt, 1 t oregano and 1/2 t cumin.
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Cook on low in a slow cooker or crock pot for 8 hours.
Update 2016.11.15: It didn’t turn out. Far too much fluid. I took out over a quart and there was still too much. Wrong consistency. Oh well.
Update 2016.11.16: While it wasn’t the chili recipe I wanted, it was much better the next day. And it succeeds far more as a soup or stew or even a beef gumbo. Reminds be of the Campbell’s Chunky Gumbo, which isn’t the real thing but I quite like it.