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:

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Slow Cooker Chili

Yield: 6 servings

Ingredients

• 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

Instructions

1. Put the onions, garlic, 1/2 of the tomato paste, the cumin, the chili powder, and crushed chilies on a plate. Set aside.
2. 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
3. Put the kidney beans in a colander and rinse them. Set aside to drain.
4. 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.
5. Put the onion mixture into the slow cooker.
6. Add the other 1/2 of the diced tomatoes to the frying pan and stir up the brown bits from the fry pan.
7. Add the tomatoes to the slow cooker.
8. Pour in the pureed tomatoes mixture, the kidney beans, the oregano, black pepper and brown sugar.
9. 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.
10. Cook on low for 8 to 9 hours or high for 4 to 5 hours.
11. Skim off as much fat as possible.
12. Stir in 2 teaspoons lime juice and serve.

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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.

The Verdict

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