$50 Chili - for the Crockpot
First, thank you to *Parsley* - Chef # 199848 - for inspiring me with her "Thick and Chunky Crock Pot Game Day Chili," Recipe #251837. I had tried about 20 different recipes for Chili, and *Parsley*'s was the best. But I've been tweaking it for a year and a half now, and I think I did it! This chili is medium to medium-hot, not very sweet, hearty and stew-like, with depth and a delicious aftertaste. I make in a 7-quart crockpot, for my large family. If you like your chili sweeter, use a red onion instead of a white onion; add more brown sugar; and/or add more chocolate chips. Be careful: a little chocolate - just like cumin and cinnamon - goes a looonnnngggg way!
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INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2lbs stewing pork, cut into 1/2-inch to 3/4-inch cubes
- 1big white onion, chopped
- 3
- 1 -2
- 1 - 1 1⁄2tablespoon spice world chopped garlic
- 5(15 1/2 ounce) cans beans, I use 2 cans dark red kidneys, 2 cans light red kidneys, and 1 can black
- 2
- 1(6 ounce) can tomato paste
- 1(14 1/2 ounce) can beef broth
- 1 1⁄2 - 2cups crushed tostito tortilla chips
- 1
- 1
- 1 1⁄4teaspoons sazon goya
- 1⁄8teaspoon cinnamon
- 5teaspoons Mexican chili powder
- 4teaspoons cumin
- 1teaspoon ground coriander
- 1teaspoon black pepper
- 1teaspoon salt
- 1tablespoon light brown sugar
- 5 -10dark chocolate chips, yes, between 5 and 10 chips, depending on desired sweetness
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DIRECTIONS
- Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on "High" for 5 hours, or "Low" for 8 hours.
- I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.
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