Monday, January 9, 2012

'Tis the Season for Soup - Chili

This chili recipe comes from several different recipes and then the best parts all thrown into the crock pot eventually delivering a bowl of deliciousness. The best part about chili is you can customize it to your liking. We had Chris' family over for family game night and it was devoured! Easy, fast and yummy!


1 pound ground beef
12 ounces regular pork sausage
12 ounces maple pork sausage
4 garlic cloves, finely chopped
1 cup finely chopped onion
1 can black beans
1 can white beans
2 cans light kidney beans
28 ounces crushed tomatoes
1 cup water
1 can beer (12 ounces)*
3 tablespoons chili powder
2 tablespoons instant beef bouillon (or 6 cubes)
2 tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce**
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

*The "original" recipe calls for 12 ounces of beer which can be replaced with water.
**The hot sauce can be left out for people to put in themselves based on their own preference.

In a large saucepan, brown meat, drain all but 2 tablespoons of the fat.

Add the garlic and onion, cook and stir until tender.

Add all ingredients except the last 3 to a crock pot.

In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.

Add cornmeal and flour mixture to crockpot; mix well.

Cook on low for 8 hours. (The "original" recipe cooks for 2 hours on the stovetop before adding the cornmeal and flour mixture. After the addition, cook for an additional 20 minutes.)

Serve chili on top of corn chips or cornbread (recipe coming tomorrow).

"Original" recipe from (Best Chili Recipe)

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