Jim’s Big Batch Slow Cooker Chili
photo by jimbompls
- Ready In:
- 8hrs 40mins
- Ingredients:
- 16
- Yields:
-
1 4 qt batch
- Serves:
- 10
ingredients
- 3 lbs 80% lean ground beef (or three pounds ground chuck same %)
- 1 lb ground sausage (Jimmy Dean or other brand HOT)
- 1 medium onion, finely chopped (I normally use an 8 oz white onion)
- 1 (1 1/4 ounce) packet chili seasoning mix (McCormick Chili Seasoning Mix)
- 4 garlic cloves, pressed
- 1 (29 ounce) can tomato sauce (Hunt's, or you may use 2 15 oz. cans as the extra ounce shouldn't make much of a difference)
- 2 (6 ounce) cans tomato paste (Hunt's, trick open both ends of can and shake out)
- 2 (16 ounce) cans light red kidney beans (Bush's Best Light Red, RINSE and DRAIN in cold water before using)
- 1 (14 1/2 ounce) can chicken broth (or measure 14.5 oz. from a box)
- 1 (12 ounce) bottle medium-heft beer (such as a Pale Ale)
- 1 tablespoon ground oregano
- 1⁄2 teaspoon paprika (or use McCormick ground ancho chili powder instead to add some heat)
- 1 teaspoon kosher salt (or substitute same amount of common iodized table salt)
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon allspice
- 2 bay leaves
directions
- Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
- Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
- Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
- Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
- Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting… but if you must and running short on time, can be done roughly around 5 hours on HIGH.
- Remove and Discard the Bay Leaves before serving.
- Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
- Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
- ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
-
Directions for freezing and/or reheating portions:
- Let Chili cool before freezing.
- Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
- Seal and lay each bag flat.
- Stack bags of chili in freezer.
- Freeze up to 1 month.
- Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
- Pour thawed chili into a 9-inch square baking dish.
- Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
- Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).
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Reviews
-
I made this recipe exactly as printed. After four hours in the crockpot, I tasted it and it was the best chili I have ever had. Four more hours later and it seemed to have lost a little of the sharpness in the taste. I think if I had added more allspice at that point, it would have been just as good as it was earlier. So, next time, I will time it so I am serving after four hours.