Crock Pot Chili Recipe
Description: Indulge in the ultimate comfort food with this Crock Pot Chili recipe, crafted from a lifetime of chili-loving experiences. This recipe is a culmination of borrowed and adapted techniques from various sources, resulting in a rich and flavorful chili that will tantalize your taste buds.
Recipe Category: Meat
Keywords: Southwestern U.S., Weeknight
Nutritional Information (per serving):
- Calories: 398.2
- Fat Content: 14.6g
- Saturated Fat Content: 5g
- Cholesterol Content: 94.3mg
- Sodium Content: 968.4mg
- Carbohydrate Content: 26.8g
- Fiber Content: 5.3g
- Sugar Content: 12.7g
- Protein Content: 39g
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 | Salt pork |
| 4 | Onions |
| 4 | Garlic cloves |
| 3 | Tablespoons chili powder |
| 8 | Cups crushed tomatoes |
| 4 | Tablespoons tomato paste |
| 2 | Teaspoons sugar |
| 1 | Teaspoon salt |
| 1 | Teaspoon cumin |
| 2 | Teaspoons Mexican oregano |
| 1/2 | Cup beer |
| 4 | Ortega chilies |
| 1 | Jalapeno pepper |
| 4 | Dried chilies |
| 1 | Cup masa harina |
Instructions:
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Place the crushed tomatoes, tomato paste, sugar, and Ortega chilies in the crock pot set on high.
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Cook the salt pork in a large pan over medium-high heat to render its fat, then remove and save half of the drippings.
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Brown half of the meat in the same pan. Drain on a paper towel.
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Cook the remaining half of the meat. Once cooked, add the first half to the crock pot and drain the second half.
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Wipe the pan clean and add the rest of the drippings.
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Saute onions and jalapenos until they’re almost translucent, about 5-10 minutes.
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Add garlic and spices, saute for another 4 minutes.
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Transfer the cooked meat and vegetables to the crock pot, and mix well.
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In a saucepan over medium-high heat, pour the beer (or chicken stock). Be cautious as it tends to boil easily.
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Split the dried chilies in half carefully with a sharp knife, remove the seeds and veins, then place them in the beer. Boil for 10 minutes, then remove from heat.
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Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon. Discard the skin and repeat until all are cleaned.
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Place the pulp with a bit of the beer in a blender and puree until smooth. Add the puree and the remaining beer to the crock pot, then mix well.
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Cover and reduce heat to low. Cook for 8-10 hours.
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Mix masa harina with a cup of cold water, then stir into the pot. Cook for another 30 minutes to thicken.
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Serve your delicious chili with beans, rice, pasta, or over toasted slices of a baguette or French bread. Top with chopped onions and fresh chopped cilantro for an extra burst of flavor.
This Crock Pot Chili recipe is perfect for cozy weeknights or gatherings with friends and family. Enjoy the hearty warmth and bold flavors of this classic dish, guaranteed to satisfy your cravings. 🌶️🥣
