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Today’s chili recipe

Today’s chili recipe published on No Comments on Today’s chili recipe

Today’s version of slow cooker chili is an experiment in a) compensating for half the required amount of ground beef and b) cooking from memory. I was on the right track when I decided to put six grated carrots in for more bulk, but I don’t think the chili needs three cans of water; I think I was confusing it with the chicken tomato veggie stew. I hope I put in enough garlic… Find out tomorrow!!!

1 pound ground beef, browned in garlic and drained

2 cans [~30 oz] black beans, rinsed and drained

2 cans [~30 oz] diced tomatoes with basil, garlic, and oregano

3 diced tomato cans’ worth of water

5 cloves regular garlic, minced

2 cloves elephant garlic, minced

1 big yellow onion, chopped

6 carrots, grated

1 tbsp cayenne pepper

2 1/2 tbsp chili powder

miscellaneous amounts of salt and parsley flakes

Mince garlic. Put in with beef; brown beef; drain. Put beef and all other ingredients in slow cooker. Add preferred amount of salt and parsley. Cook on low for 10-12 hours.

EDIT: Way too much water makes this soupy and seems to dilute the flavor. There’s a lot of burn from the cayenne and chili powder, but the garlic seems to be lost in the confusion. I like the addition of the carrots, but I think this really needs another pound of beef to support the amount of fresh garlic I put in. Edible but really boring. 


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