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Crock Pot Chili by Gene Munson Barry
Crock Pot Chili by Gene Munson Barry ready to serve
Rate my Chili recipe by Gene Munson Barry
Ready to eat
- 2 Quarts, Tomato sauce
- 2 15 oz cans of Kidney Beans, Red
- 1 Fritos, Package
- 1 Package, Cheese Extra Sharp
- 1 1/2 lb. Beef, Ground
- 1 Chili Seasoning, Package
- 1 Sour Cream, 32 oz. Container
- 1 Package, Chili powder
Here's what I do
- I start off by cooking the ground beef until there is no more pink. I cook it in a frying pan, crumbling and turning as it cooks. Then I drain the ground beef in a colander to get rid of grease. Then I put the ground beef into the crock pot and one by one I add the other ingredients
- Get out your can opener and have it nearby ready for use. I use my crock pot to slowly heat the chili so I got the crock pot out first thing so it would be ready for all the ingredients. After the ground beef is in the crock pot, I sprinkle the chili spices over the beef.
- I keep my shredded cheese in the freezer so get it out to thaw ready for use. This will be used as a topping so you have to judge about how much to thaw depending on how many you will be feeding.
- I prepare the red kidney beans by opening and draining them and then add it to the crock pot. Next, I use my own tomato sauce and add that to the crock pot. Now it is time to stir and let the chili get nice and hot.
- Open and get ready your Fritos. I let my guests pick the amount of Fritos they want for a topping. Then get your sour cream out and a serving spoon and again let your guests chose how much they would like to top their bowl of chili.
Prepare your beef.
Here I'm starting to pre-cook (brown) the beef that I'm going to use.
Pre Cook your Ground Beef
As beef cooks
As the beef cooks, I begin using my spatula to break the beef into small pieces, ready to be added to the crock pot for the chili.
As beef cooks further.
As the beef is browning, I get my home made tomato sauce ready to be added to the crock pot.
Remove excess fat.
Drain Excess fat.
I have various colanders that I use depending on the task at hand. For removing the excess fat from the browned ground beef I prefer the screen style, as there is less loss of the beef than there would be with the style of colander with holes.
My Home-made Tomato Sauce.
I make my own tomato sauce and that is what I prefer to use in my chili. You can chose any store brand red sauce but be sure to use two quarts [a quart is 16 oz]. You will want a fairly thick sauce but the rest is to taste: a sweet sauce, a mushroom sauce, whatever. Be aware that you can buy beans canned already in chili sauce. You do not want to use those for this recipe because you will end up with too much chili spice. For more about my homemade spaghetti sauce see this hub:
My home made tomato sauce.
I don't care so much for the store bought tomato sauces, as usually their flavor seems to be dominated by garlic and onions.
My food mill
My tomato sauce.
I make my own sauce by cooking down beef steak tomatoes, plum tomatoes, and whatever my local store carries or farmers' market. Then I process them in my Foley Food Mill to remove the skins and seeds.
I inherited this food mill from my mother-in-law. It works great. Sometimes I buy a package of apples and cook them down on the stove then process them through the food mill to remove the peels and seeds and make my own apple sauce. I use honey to sweeten my apple sauce, some of my friends would kill to get their hands on the apple sauce.
As the beef is browning.
As the beef browns I prepare the chili beans by opening the cans and draining the liquid from the chili beans, as I don't use the sauce that they are packaged in.
Cooking the Chili
After I have added my tomato sauce to the crock pot and while the beef is browning I begin to heat the crock pot with the tomato sauce and the beans.
Add the browned beef
I usually begin heating the chili on the medium setting (8 hours). Set the crock pot depending on when you want to service your chili. You can add a little real butter to make the flavor richer.
I have a couple of different sources for flavoring, Here I use a powdered flavoring from a small container. I prefer to use a packaged flavoring from McCormick. Their flavoring is awesome in the package type.
When we serve the finished chili we prefer to add some topping that we enjoy along with the chili. We use Fritos (original flavor, not spiced or anything) I guess that if you prefer the spiced Fritos you could add them. It is fun to have the chili have some crunch. Also we prefer to use the Sharp or extra sharp (if we can get it) real shredded cheddar cheese.
About our toppings
My wife here is adding shredded cheese and next will come the Fritos She adds the Fritos whole, but I prefer to crush them in my hand before adding them to my chili. We sprinkle the cheese before the Fritos so the heat of the chili will melt the cheese. After we have added the Fritos to the top of the chili, we like to add a dollop of sour cream to the top for creating our gourmet dinner.
I usually make enough of the chili so that we can enjoy it for another couple of meals. As we all know a meal re-heated usually has a most wonderful flavor because the ingredients have all had enough time to meld together better than when first created. I am not saying that the chili is not good the first day that it is made, but just saying that most creations taste more once the flavors have blended for a time.
Enhance the flavor
Some times if I'm in the mood and want to change the flavor slightly I might add a spoonful of unsweetened chocolate powder. This gives a slight chocolate flavor (like mole sauce). We all know chocolate can be very interesting in savory recipes and not just sweet.
I enjoy cooking and have loved being able to add my own changes to some usual recipes like in this chili recipe. I hope that you all find it enjoyable and that you continue to use it.