Perfect Chili For A Chili Dog
I am not a big fan of slow cooker chili. I find the sauce and texture just isn’t as good as regular simmered chili. However, it is definitely easier and this recipe makes a thick meaty version that is great by itself or on a chili dog. So, try this and have dinner ready when you get home.
Here is the recipe:
- 500 ml (2 cups) onions, diced
- 15 ml (1 tablespoon) minced garlic
- 156 ml (5.5 ounce) can of tomato paste
- 7 ml (1 1/2 teaspoon) cumin
- 25 ml (2 tablespoons) chili powder
- 2 ml (1/2 teaspoon) crushed chillies
- 2 tablespoons oil
- 796 ml (28 ounce) can diced tomatoes
- 5 ml (1 teaspoon) Sriracha (double if you like hotter chili)
- 25 ml (2 tablespoons) soy sauce
- 540 ml (19 ounce) can kidney beans
- 2 ml (1/2 teaspoon) oregano
- 1 ml (1/8 teaspoon) ground black pepper
- 7 ml (1 1/2 teaspoon) brown sugar
- 600 grams (1 1/3 pound) ground beef
- Put the onions, garlic, 1/2 of the tomato paste, the cumin, the chili powder, and crushed chilies on a plate. Set aside.
- Put 1/2 of the canned diced tomatoes, the other 1/2 of the tomato paste, the Sriracha and the soy sauce in a blender or food processor and mix until smooth. Set aside
- Put the kidney beans in a colander and rinse them. Set aside to drain.
- Heat the oil in a frying pan over medium heat. Add all the ingredients on the onion plate and stir frequently until the onions are soft and a nice fond forms, about 8 minutes.
- Put the onion mixture into the slow cooker.
- Add the other 1/2 of the diced tomatoes to the frying pan and stir up the brown bits from the fry pan.
- Add the tomatoes to the slow cooker.
- Pour in the pureed tomatoes mixture, the kidney beans, the oregano, black pepper and brown sugar.
- Crumble 1/3 of the beef into the slow cooker and stir. Add the second 1/3 and stir and then the final 1/3. and stir.
- Cook on low for 8 to 9 hours or high for 4 to 5 hours.
- Skim off as much fat as possible.
- Stir in 2 teaspoons lime juice and serve.
I measured the onions, garlic, 1/2 of the tomato paste, cumin, chili powder and crushed chilies onto a plate and set it aside.
I put 1/2 of the diced tomatoes, the remaining 1/2 of the tomato paste, the Sriracha and the soy sauce into a blender and pureed until smooth. I set that aside.
I put the kidney beans in a colander and rinsed them. I set them aside to drain.
I heated the oil in a fry pan over medium heat and added the onions, garlic and seasoning. I sauteed, stirring frequently until the onions are soft and starting to colour, about 8 minutes.
I put the onion mixture into the slow cooker and added the remaining 1/2 can of diced tomatoes to the fry pan and scraped up all the fond and brown bits from the fry pan.
I emptied the fry pan into the slow cooker and added the tomato puree, the beans, the oregano, the pepper and the brown sugar.
I broke 1/3 of the beef onto the mixture and stirred it until it was mixed. I added the second 1/3 of the beef and mixed and then the final 1/3 of the beef.
I cooked for 8 hours on low.
I skimmed as much fat as possible off the top and added 2 teaspoons of lime juice.
This is a very meaty thick chili. It has a nice taste with just a bit of heat and a bright flavour. I enjoyed it for dinner but it really pops on a chili dog!
The Old Fat Guy