With the holidays swiftly on our heels, who has time to cook with all the extra holiday errands in addition to our usual daily routines? I’m quickly becoming the Queen of Crock-pot meals. I’m all about one dish meals and saving time and money. I been experimenting a lot lately with my slow cooker, cuz let’s face it, I’m lazy and don’t like to spend more time in the kitchen than I have too. I’ve been having a craving for Chili. I haven’t made it in years (which is weird because I love it) and wanted some comfort food yesterday and decided to make a pot. This recipe is both inexpensive and feeds 6 to 8 people. Or if you’re only feeding a few people freeze left overs and have a meal for another day.
This is a combination of my chili recipe and Bobby Flay’s Red Beef Chili recipe.
What you will need
1. A pound of beef tips and pound of ground beef
2. One can of cannellini beans
3. One can of red kidney beans
4. One large can of Hunt’s Manwich Sloppy Joe Sauce (trust me it’s delish)
(*Addendum: Please see #5- I now make a copycat version of Manwich- I add these extra spices to my tomato sauce in a separate pan on stove. 1 tablespoon ketchup, 3 teaspoons onion powder, 2 tablespoons finely chopped yellow or green sweet pepper, 2 teaspoons of salt, 1/2 teaspoon minced garlic, 1/2 teaspoon celery seed, 1 1/2 teaspoon chili powder, 2 teaspoons mustard powder.
5. Two cans of crushed OR diced tomatoes (*addendum I now try to steer clear of canned process food as much as possible and I’m not big about the FDA allowing PBA added to my food are you? I now use all natural Pomi tomatoes which comes in a box carton. I also switched it up to one 26 oz strained tomatoes and one 26 oz. chopped tomatoes )
6. *Seed and finely chop all your peppers. Wear plastic gloves and make sure to wash your hands frequently.* One small dried Thai bird chili which is extremely HOT! One small red chile pepper, one medium poblano pepper, and 2 teaspoon of chopped jalapeño.
7. One medium purple/red onion
8. 2 tablespoons Extra Virgin Olive Oil
9. 4 cloves of garlic, finely chopped
10. Chile powders- 1 tablespoon casabel chile powder, 1 tablespoon chipotle pepper powder, 1 tablespoon pasilla chile powder, 1 teaspoon Mexican chile powder
11. 1 tablespoon Cumin
12. One 12 oz bottle dark beer
13. 2 cups chicken stock
14. 2 tablespoon maple syrup
15. 2-3 tablespoon semi sweet chocolate chips
16. Sharp cheddar cheese for garnish
17. 1/2 cup flour to coat beef tips, sea salt, fresh cracked pepper, 1/2 teaspoon cayenne pepper. Mix with fork coat beef tips. ( I usually mix mine up in a plasticware with a lid and throw beef tips in and shake baby shake!)
This recipe is well suited for a larger crockpot. If you don’t have one a large pot on the stove will do just fine. Coat frying pan with 2 tablespoons EVOO and heat oil on medium heat. Coat beef tips in flour mixture and fry off tips. Scoop out and set aside in crockpot. *Crockpot should be OFF at this point. In same frying pan salt and pepper and brown ground beef. Strain and set aside in crockpot with beef tips.
If using Hunt’s Manwich sauce pour 3/4 of can into large sauce pan over medium heat, along with a two cans of crushed or diced tomatoes. If you are using the copy cat recipe. Refer to #5 above. Add chicken stock. Seed and finely chop hot peppers and add as much or as little as desired. Add diced purple/red onion. Add finely chopped cloves of garlic. Add about 8 oz of dark beer and cook on medium high heat while stirring frequently until it begins to boil reduce heat, simmer for about 20 minutes.
Place crockpot on high heat. Pour sauce mixture over ground beef and tips. Strain and add kidney and cannelloni beans. Stir. Add all your chili powders, and cumin. Cook on high for at least 2 to 3 hours.
Add maple syrup and chocolate chips then reduce heat to low and simmer for another 2 hours or until beef tips are tender. If you’re going to cook it all day while at work then cook on low and add your maple syrup and chocolate chips when you get home.
When ready to eat make honey cornbread. This is the best homemade cornbread I have ever eaten!!! It comes from Down Home with the Neelys. I always add extra honey. Serve chili in your cutest chili bowls and garnish with sharp cheddar cheese. It’s so yummy! Comfort food at it’s best. And who doesn’t love soppin’ up the chili with some sweet honey cornbread?