ULTIMATE COMFORT SLOW COOKER CHILI

READY IN: 6hrs 30minsYIELD: 16 cups

INGREDIENTS

  • 1tablespoonolive oil
  • 1 12 lbslean ground beef
  • 1 12 lbsground lean pork
  • 1teaspoonblack pepper, to taste
  • 3cupsred onions, finely chopped
  • 1cupred pepper, finely chopped
  • 1cupyellow pepper, finely chopped
  • 1cuppoblano pepper, finely chopped
  • 2tablespoonschili powder
  • 2tablespoonsground cumin (to taste)
  • 1 12 tablespoonsdried chipotle powder
  • 1tablespoonbrown sugar
  • 1tablespoonchipotle chile in adobo
  • 12 tablespoonhot sauce
  • 12 tablespoonWorcestershire sauce
  • 12 tablespoonsmoked paprika
  • 2teaspoonsdried oregano
  • 2teaspoonsdark cocoa
  • 14 teaspooncayenne pepper (to taste)
  • 5cupspasta sauce
  • 1 (19 ounce) can red kidney beans, drained and rinsed
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1 (4 ounce) canfire roasted diced green chilies
  • 2largeroma tomatoes, seeded and finely chopped
  • 6largegarlic cloves, pressed
  • 1 (12 ounce) can beer
  • NUTRITION INFO

    Serving Size: 1 (5087) g

    Servings Per Recipe:1

    Calories: 384.9

    Calories from Fat 154 g 40 %

    Total Fat 17.2 g 26 %

    Saturated Fat 5.9 g 29 %

    Cholesterol 59.9 mg 19 %

    Sodium 516.5 mg 21 %

    Total Carbohydrate33 g 11 %

    Dietary Fiber 8.6 g 34 %

    Sugars 10.4 g 41 %

    Protein 23.5 g 47 %

    DIRECTIONS

  • In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes.
  • Transfer drained meat in the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended. Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine. Cook on Low for 6:30 hours or High for 3-4 hours.
  • Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter.
  • Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
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