3-Mile Island Chili
- Ready In:
- 9hrs
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1⁄4 teaspoon cinnamon
- 1 tablespoon cumin
- 1⁄2 large white onions or 1/2 red onion, chopped
- 1⁄4 bunch fresh cilantro, chopped
- 6 -9 garlic cloves
- 1 (4 ounce) package carroll shelby chili seasoning mix (only for spice packet and masa, discard rest)
- 1 dried new mexico chili
- 1 fresh guajillo chili or 2 dried guajillo chilies
- 2 fresh anaheim chilies
- 1 4 large roma tomatoes or (14 ounce) can diced tomatoes
- 1 (14 ounce) can rosarita refried beans
- 1 (8 ounce) cans tomato sauce or (14 ounce) can tomato sauce
- 16 ounces la mexicana roasted garlic salsa (with sun-dried tomatoes)
- 1 teaspoon sea salt, divided
- 2 lbs ground beef (80/20)
- 2 cups water
directions
- For dried chilies - cut them apart, discard dried seeds, and reconstitute by putting the shells into a bowl and pouring 1 cup boiling water over them. let sit for 1 hour. Save the water for later use.
- For fresh chilies - seed and devein (wear rubber gloves and wash hands thoroughly afterward).
- Chop the onions and cilantro. Place into crock pot.
- Mince or finely grate the garlic. Place into crock pot.
- Brown the beef until it is well broken up. Put into crock pot.
- Chop fresh and reconstituted chilies. Place into crock pot. Wash hands once again.
- Tomatoes: Chop the fresh romas or open the canned tomatoes. Place in crock pot.
- Put all other ingredients into the crock pot, including the water and reconstituted water.
- Heat on low for 8 hours. serve with sliced green onion, mexican blend cheese, and/or crackers. Have some milk available for sissies that can't stand the heat.
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