Beth's Ever So Sweet and Spicy Chilli Chili (Stovetop and Slow Cooker Methods) Recipe
Beth’s Ever So Sweet and Spicy Chilli (Stovetop and Slow Cooker Methods)
We spell it "chilli" while others spell it "chili". It is a good thing that the spelling does not affect how delicious my sweet and spicy chilli is.
Who would ever think of a sweet chilli? I have been working on this recipe since last year. Yes, really. I have a basic chilli recipe that was handed down to me from my Aunt, but it was becoming a little humdrum. With the cold months coming around the corner, I’ve been cooking, tasting and altering my recipe until the taste buds of my taste testers screamed “PERFECTION”!!!
Now, I’m prepared to deliver real comfort food when the temperatures drop below -15⁰C to my family and friends. Come with me, and try a new twist on an old favourite!
1 pound red kidney beans (picked over, washed)
3 quarts water
4 cubes beef bouillon (1 cube = 2 cups stock)
3 medium tomatoes, diced
2 medium onion, diced
1 green pepper, diced
1 red pepper, diced
1 tablespoon garlic, minced or through a press
1 teaspoon basil (fresh is preferred)
1 teaspoon oregano leaves (fresh is preferred)
2 tablespoons olive oil
¼ cup tomato paste
4 tablespoons chilli powder
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon salt
1 pound extra lean ground beef
1 ¼ cup brown sugar
cheddar cheese, grated
As you are using dried beans, it is necessary to prepare the beans for cooking. The preparation begins the night before. There are two methods, and the traditional method is called slow soaking. The other method is called the quick soak method. For more information on this method, visit my article entitled “Beans, Legumes, Pulses: Everything You Wanted to Know Part 3 – How to Prepare Dried Beans”. Simply click on this title (it’s a hyperlink). In this article, you will also find a detailed step by step guide that will teach you how to slow soak beans.
The Night Before Cooking the Meal
The night before:
1. Sort and wash the dried kidney beans in a colander. Let the water drain from them.
2. Place the beans in a large stainless steel bowl.
3. Soak overnight with 3 quarts of cold water. A general rule of thumb is for every one cup of dried beans, add 3 cups of water for soaking.
4. Allow the beans to sit for at least 8 hours or overnight in a cool place.
The Day of Cooking the Meal
1. Strain the beans that were soaked overnight and wash with cold water.
2. Place the beans in a large pot and cover with 3 quarts water.
3. Place on the stove top and bring to a boil. Bring the temperature down until the beans are simmering. Cover and let simmer between 30 and 40 minutes or until tender. You can perform the bite test to check for doneness – if it is soft and chewable, it is cooked. If it is hard, then it is not cooked. Drain and set the beans aside.
4. Sauté the onions, green and red peppers, garlic, basil, oregano and olive oil in a large skillet until they begin to soften. Add the chilli powder, cumin, salt, bouillon cubes and paprika. Mix thoroughly.
5. Add the tomato paste and slightly brown the paste. This will give an extra taste of tomato flavour to the chilli. Add the diced tomatoes. Mix and bring to a boil. Add the brown sugar and let simmer for 2 minutes on low heat.
Recipes for your new slow cooker
Slow Cookers do the cooking while you relax
Putting it all together to make the chilli
1. Using the Stovetop to Cook Chilli
After Step 5, place the cooked beans in a large Dutch oven pan. Next, add the tomato mixture and the cooked ground beef. Simmer on the stove for 35 minutes or until slightly thickened. Stir occasionally to mix the flavours.
Serve in large bowls with a sprinkle of cheddar cheese, fresh baguette and a small salad.
2. Using a Slow Cooker to Cook Chilli
After Step 5, you will begin layering the chilli into the slow cooker. Begin the layering with the kidney beans, then the cooked ground beef and then the tomato mixture. Continue layering in this fashion and complete the layering with the tomato mixture. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
Serve in large bowls with cheddar cheese, fresh baguette and a salad.
Substitutions and Options
Options for this recipe:
1. The ground beef can be substituted with ground bison, venison, turkey or chicken.
2. You can replace the fresh tomatoes with one 28 oz. can of diced tomatoes, including the liquid.
3. If you like it really spicy, substitute the chilli powder with chipotle chilli powder.
4. Play with the sweet and spicy tones of this dish by increasing or decreasing the appropriate ingredients.
5. The brown sugar can be substituted with 1 cup honey and ½ cup brown sugar. The sweetness will be toned down but the flavour of the honey will come through.
As with all my recipes, feel free to manipulate the combinations and create a new dish that is distinctively yours. Enjoy!!
© August 19, 2010
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