DIY Plain Ol' Cowboy Chili Con Carne
Good ol' chili con carne for old times sake...who doesn't love it! We've made all kinds of chili and just decided to go back to the old days and make this classic in our new slow cooker. We bought a pound of chili beans at our local co-op, soaked 'em overnight and cooked the chili all day.
Mmmmm...it was sure delicious! We made up a batch of yummy corn bread to go with the chili and had ourselves a wonderful dinner. Here' s how:
SERVES: 6
PREP TIME: 20 minutes
COOK TIME: 8 hours, 15 minutes
INGREDIENTS:
1 pound red chili beans, rehydrated overnight
1 pound grass fed organic beef, chunked
1 large red onion, chopped large
4 large garlic cloves, sliced thin
28 ounce can whole tomatoes, hand squashed with juices
2 jalapenos, seeded and chopped small
1/2 pound tomatillos, cut in eighths
1 tablespoon tomato paste
2-3 tablespoons peanut oil
For the spice mixture:
1 1/2 tablespoons chili powder
2 1/2 teaspoons smoky paprika
1 1/2 teaspoon ground cumin
1/2 teaspoon hickory smoked salt
2 pinches red pepper flakes
sea or kosher salt to taste
fresh ground black pepper
1 tablespoon apple cider vinegar
sour cream or cheddar cheese for garnish
PREPARATION:
1. Soak the beans overnight with enough water to cover after they have swelled up.
2. Drain the beans and reserve the liquid for the chili, if needed. We didn't need any.
3. Pour the oil into the slow cooker (ours is an All Clad that allows you to brown the meat in it. If your slow cooker can't brown the meat, brown it separately.) Brown the ground beef, braking up chunks with a spatula and crumble it to bite size pieces as you're cooking.
4. When meat is browned add the onions, tomatillos and jalapeno and saute another 5 minutes, scraping the browned bits off the bottom. Add the garlic and cook another 3 minutes. Remove pot from burner and place in the slow cooker and turn it on low.
5. Squeeze the tomatoes into large pieces and add the liquid as well to the pot. Add the remaining ingredients, cover and simmer for 8 hours. Check the beans after 6 - 7 hours and if they are not soft, turn the slow cooker on high and finish the last hour or so of cooking on high heat. (We had to do this.)
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| Chili Starting to Cook |
Serve in warm bowls and garnish with sour cream or cheddar cheese. Serve with corn muffins if possible; the taste complement is just right and the side is authentic for Plain Ol' Cowboy Chili.
Bon appetit,
Tom and Anita
DIY Plain Ol' Cowboy Chili Con Carne
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