Crock-Pot Chili

The much anticipated post about the chili! It’s taken me a while to catch up here, mainly because of spring break traveling. So I decided I wanted chili. The trick was finding a good recipe for chili. Ah hell, who needs a recipe? Make it up as you go!

My want-to-be-Texas-Chili.

I gathered bits and pieces from friends and family and then did my own experimenting. The whole crock pot thing made it unbelievably easy though.

So I fried up some ground turkey and some ground mild Italian sausage. Then I added that to the crock pot. Let me just say now that this recipe is a layering of flavors. Next went in a can of pureed tomatoes, then a can of diced tomatoes, and a can each of drained pinto beans, kidney beans and black beans. Let me thank the dollar store for those.

I followed the canned ingredients with a diced jalapeno (seeds removed because I’m a wimp when it comes to too much spice), minced garlic and half a diced onion. Finally, comes a whole slew of spices. I added in a bay leaf, a beef bouillon cube, parsley, paprika, thyme, chili powder, garlic powder, sage, cilantro, oregano, and cayenne.

Mix it all together, let it cook on high for about 3 hours, then down to low for another two hours and served it up with cheese and sour cream. I was told Italian sausage doesn’t belong in chili, but I kind of liked it. It could use some tweaking, but as the roomie put it, it’s “a good experiment chili.” Here’s the recipe.

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One thought on “Crock-Pot Chili

  1. OK. Sausage would not have been my choice either, but if it works. Usually don’t add Jalepeno or cilantro, I was thinking red cilli powder would be enough. Was thinking that it was more like Cowboy Chili, not Mexican Chili. Still looks good though, I will have to try it.

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