Cooking Lesson #493: Slow Cooker Mighty Meaty Chili

…from the Perspectives’ Kitchen

How you doin’? I like to make one Instant Pot or Slow Cooker meal every week from which I can get 2 (or more) meals for two and chili is one of my favorites! I have shared other chili recipes in the past including a fantastic roast beef chili (Lesson #194), but this recipe—Mighty Meaty Chili—is a fan favorite as well. That’s a good thing since football season is upon us! What makes it so mighty and meaty? It starts with 4-pounds of meat.
 
The modern dish we know as chili, also known as chili con carne (chili with meat), appears to have roots in the American West, particularly the State of Texas. Legend holds that immigrants from the Canary Islands brought a recipe for chili with them when they settled San Antonio in the early 1700s.
 
Another 17th century legend attributes the first chili recipe to a Spanish nun, Sister Mary of Agreda, who never left the convent but whose spirit was said to have visited the Jumano (native people who lived in west Texas) while her body remained in Spain, in a trance. Now that’s one of the wilder origins of food I’ve ever heard.
 
Regardless of what story you believe and as time advanced, chili became more commonly prepared in northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili is largely consumed by the working-class Tejanos and Mexican women.
 
Ingredients 
4 pounds ground meat (can be a combination or 80/20 beef only or beef and pork)
2 cups of diced white onion
1 cup sliced green onion, tops and bottoms
4 tablespoons minced garlic
3 tablespoons ground chili powder
1 tablespoon ground cumin
2 cans (10-ounce) Ro-Tel with juice
1 cup fresh cilantro leaves, packed
12 ounces lager beer
3 (15.5-ounce) cans of chili beans with sauce
1 cup corn chips (I prefer Frito brand)
Kosher salt and black pepper to taste
Hot sauce to taste
 
Directions

1. Sauté the meat over medium heat until it starts to brown; 5 to 7 minutes. No need to add additional oil.
2. When the meat is lightly cooked add the onions and garlic and sauté for another five to seven minutes.
3. Add the chili, cumin and Ro-tel and continue to sauté until the spices are fragrant.
4. Transfer the sautéed mixture over to the slow cooker and add the cilantro leaves and beer. Mix well.
5. Cook on low heat for 6 hours.
6. After 4 hours add the chili beans and continue to cook.
7. After 5 hours check the thickness of the chili. If it’s too watery or thin add the corn chips and continue to cook covered.
8. When done adjust the seasoning with salt and pepper and add hot sauce, if desired.
9. Serve topped with shredded cheese, salsa and a couple of sprigs of cilantro.

ChefSecret:  This is one of those recipes that you can easily add or delete any of the ingredients. You can make it your own. You can even make it vegan by using one of the meat analog products that are currently available.

Quip of the Day: “So this bell pepper spots a jalapeño walking on the streets and he wants to know why he's all wrapped up in layers of clothes. “Hey,” he says, “aren't you a bit hot? "No," says the jalapeño, "I'm a little chili."
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

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