The chili recipe I usually make is spicy but not HOT. People who like their chili really hot probably wouldn't even call this spicy, but it's slightly hotter than mild. I'm making it for more than just me, so I'm not allowed to make it any hotter than this; next time I'm living by myself I may experiment. I'd like to try it just a little bit hotter, but this is pretty good.
This is for a big crockpot (I have a little 1 1/2 quart crockpot that's good when I'm living solo). I think it's 3 1/2 or 4 quarts. This recipe halved just barely fits into the little one.
Obviously, there's not much to it - just throw it all in the pot, stir it around, and let it cook all day - but I do have my preferred technique. For one thing, I use dried beans, which have to be cooked separately first. If you're using canned beans I would just throw everything else in first and fill it the rest of the way with beans.
INGREDIENTS
1 lb dried small red beans (pinto beans work too. Most beans would work!)
2 14.5 oz cans Hunts Fire Roasted Diced Tomatoes. Or just regular diced tomatoes.
1 large or 2 small onions, diced
One small orange or yellow bell pepper, diced (remove the seeds and cut away the ribs)
1 jalapeno pepper, minced (be sure to remove the seeds and cut out the ribs)
Garlic - 3-4 cloves, minced or put through a garlic press.
1 cup cooked ground beef - or leave it vegetarian. Or add more meat - my way's cheaper, though!
1 Tbsp chili powder
1/2 Tbsp dried ancho chile powder
2-3 tsp cumin
1/4 tsp dried red pepper flakes
1/2 tsp Durkee's Six-Pepper Blend
1/4 tsp oregano
1 tsp salt
I usually just eyeball the spices, and then adjust to taste after they cook for a while.
Since I use dried beans, I start with those. Rinse them, and put them in a pot filled with water 1 1/2 to 2 inches above the top of the beans, and soak overnight. You can also do the quick soak method, bringing the beans up to a boil and then turning off the heat, covering it and letting it sit for 2 hours.
After the beans soak, bring them up to a boil, then reduce to a simmer. Cook for at least an hour, or until they are fairly soft - they can still be a little al dente but you want them comfortable to chew.
(You can also cook them in the crockpot on high, but it will take a while to heat up so the cook time will be longer.)
Transfer the beans and some of the liquid to the crockpot. I like a somewhat soupy chili, so I usually scoop the beans over with a slotted spoon, then pour until they are just covered. If you want it thicker leave out most of the liquid. The tomatoes will cook down to fill in that space. Thick chili is good for chili dogs, but that extra liquid will stretch out the amount you can serve later!
An extra step you can take here is to sauté the onions, peppers, and garlic in a skillet on low until they are soft and translucent, before adding them to the beans. It really does add more flavor.
At this point just mix in the rest of the ingredients, cover, and cook for at least a few hours. I usually leave it on high until it's really bubbling, stir it again, then cover and cook it on low.
For convenience, you can also mix everything together the night before, stick it in the fridge, and put it in the crockpot the next day. Or cook it in the crockpot overnight, put it in the fridge and then reheat it later. I just happen to be at a point where I can make it the morning of.
