In our circle of friends I am pretty well known for my chili. I have made it for Super Bowl parties, pot-lucks, and really any gathering where we need a main dish. I have adapted it many times to accommodate for non-pork eaters and even people who don't like spicy foods. The recipe is truly a stand out! It takes quite a bit of preparation but I usually do it all the night before so the morning is simply just dump, stir, and let sit!
Milea's Famous Slow Cooker Chili
1 lb. Italian seasoned ground sausage, browned
1 lb. Ground beef chuck, browned
1 lb. Stew beef, cut small, browned
(I have also substituted ground venison - DELICIOUS)
1 lb. Bacon, browned and crumbled
1 can Red kidney beans, drained
1 can Mild chili beans, drained
1 can HOT chili beans, in sauce
(for a non-spicy option just use mild chili beans in sauce)
1 6oz. can Tomato paste
3 14oz. cans Petitie dices tomatoes
(if you like large tomato chunks you can use regular diced)
1 Red onions, diced
3 Celery stalks, diced
3 Bell peppers, diced
(we don't like green so I usually use 1 red, 1 orange, and 1 yellow)
3 Jalepenos, diced (I only include the ribs/seeds from one)
1/2 C. Beer (try not to use a fruity one)
1 Tbs. Worcestershire sauce
2 tsp. Hot sauce
(use your favorite like Franks or tabasco)(leave out for non-spicy)
4 cloves Garlic, minced
1/4 C. Chili powder
4 Been bouillon cubes
1 Tbs. Dried oregano
2 tsp. Ground cumin
1 tsp. Dried basil
1 tsp. Paprika
1 tsp. White sugar
1 tsp. Salt
1 tsp. Ground black pepper
1 tsp. Cayenne pepper (leave out for non-spicy)
dash garlic powder
Combine all ingredients in your slow cooker, stir well.
Cook for 4-6 hours on low (or longer)
Prep Ahead: You can easily combine all of the dry ingredients into a tupperware, dice all the veggies, and brown all the meat the night before for easy execution. I have even started keeping small containers of all the dry ingredients (pre-mixed) so that when I make it I already have it all together.
I hope you try this recipe for your next event or cold-weather night at home!