How to Make Amazing Chili
There are a few items that are absolutely necessary to produce excellent chili. One is a large crock pot, large is essential with this recipe, you will be able to easily feed 8 or more. We eat it for days! Another is bacon, there is no comparison to the amazing flavor bacon brings to this chili. You also need a rice maker. When I lived in Hawaii chili was always served over rice. That's because it's really, really good that way.
Cooking Time: 4 hours on High, or 8 hours on Low
- 3 lbs of ground beef (ground pork works too, but ground beef is best)
- 1 package of bacon, center cut
- 2 cans of butter beans
- 1 can of light pinto beans
- 1 can great northern beans
- 1 can black beans
- 1 24-oz jar of your favorite salsa (I like Pace Picante - Mild, the more mild the salsa the sweeter the chili, so this is a personal choice)
- 1 package of taco seasoning (I use Lawry's)
- 1 can of tomato juice
- 1 can of tomato sauce
- 1 can of tomato paste
- about 1/2 cup of rice per person eating
- Shredded cheese
- Sour Cream
Start out by browning the beef. You can chop up the raw bacon and cook it in the same pan if you like or separate. Do chop the bacon before cooking, it makes life so much easier. Drain the fat and set both the beef and bacon aside after the meat is cooked.
Take the beans out of the cans and put them in a strainer, rinse them and get rid of the juice from the can. You may want to rinse the butter beans separately, they are somewhat fragile.
Mix all of the other ingredients in a mixing bowl, except the rice. Gently put the beans and meat in the crock pot, being careful not to smash the beans. Pour the contents of the mixing bowl over the beans and meat, cover and start cooking. You can cook for 4 hours on High or 8 hours on Low. I have found no difference in quality between the two. Once the sauce heats up it will be much easier to stir without hurting the beans.
When there is about 1/2 hour left on the chili start cooking the rice in the rice maker. Once the rice is done scoop out two round scoops with an ice cream scoop into a shallow bowl. Cover with Chili, sprinkle cheese over the top and then put a dollop of sour cream in the middle.
If you have leftovers you can use them to make amazing chili burritos the next day. When the chili is stored overnight in the fridge the sauce thickens to make it ideal for this. I secretly like the chili better on the second day than the first!
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