Cold-Day Chili

I'm bumping this post up because I made it again tonight and remembered to take pictures this time :)
Changes from last time: Today I used a mixture of Italian sausage, ground sirloin, and ground turkey. I also used our new Cuisinart 6.5-qt slow cooker (a gift from my mother-in-law)!

I will be serving this with homemade corn bread - check back for recipe and pictures!



My First Attempt at Chili: Success!
Originally posted on 10/30/2007

I have to admit that I was intimidated by the endless list of ingredients in this recipe. But I tackled it and I would say that the result was spectacular!!

Note: If you taste as you cook, you'll notice that this mixture is quite spicy until it cooks the full 3 hours. It still has a kick when it's ready to serve, not to worry!

The original recipe is on AllRecipes.com but I have posted it here with my alterations:

Ingredients

• 2 pounds ground sirloin
• 1 pound bulk Italian sausage
• 2 (15.5 ounce) cans red kidney beans, drained
• 2 (28 ounce) cans tomatoes with juice (diced or whole)
  
• 1 (6 ounce) can tomato paste
• 1 large yellow onion
  
• 3 stalks celery
  
• 1 green bell pepper, seeded
  
• 1 red bell pepper, seeded
• 2 green chile peppers, seeded and chopped
• 3 tablespoons bacon bits (crumbled real bacon - not the fake stuff)
  
• 4 cubes beef bouillon
• 1 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot sauce
  
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar

Directions

1. In a large skillet, brown the ground sirloin and Italian sausage together. Drain.
2. Pour meat into 5-qt slow cooker.
3. Cut veggies (green pepper, red pepper, celery, canned tomatoes, and onion) into chunks and chop them to a pulp in a food processor (in batches, if necessary). Add to slow cooker.
4. Add beans.
   
5. Add beer and tomato paste.
   
6. Add the bacon, bouillon, and spices.
7. Add the diced chili peppers.
   
8. Mix well and cook in slow cooker on high for 3 hours, stirring occasionally.
9. Either continue to simmer on low or serve.
   

Top with cheddar, corn chips, sour cream; serve on corn bread - whatever you're into.

Tip: If you have time, prepare this well in advance and let it simmer all day. I think it definitely got better the longer it cooked.

BEFORE - adding freshly pureed peppers and onions to the meat and tomatoes:




AFTER - This looks MUCH better!