Low & Slow Chili
Sometimes we like to compare the process of making chili to smoking BBQ. It's all about not over fussing with the ingredients and really taking your time. The end result is best often served the day after you make it too so the flavors have a chance to marinate and meld into themselves. Sit back, let it cook, kick your feet up and chill.
2 pounds ground beef (we prefer organic grass fed beef, but this can also be replaced
with ground turkey, bison, or ostrich)
1 large yellow onion, diced
2 cloves garlic, minced
1 (15 oz) can organic pinto beans, drained
2 (11.5 oz) cans organic diced tomatoes
1/2 habanero chile, seeded and very finely chopped (use less or more depending on
your taste for spice)
1 (6 oz) can tomato paste (we prefer to buy tomato paste in a squeeze tube).
1 (4 oz) can diced green chiles
1 can of beer (we prefer dark beer for a deeper flavor)
1/4 cup chili powder
1 tbsp dried oregano
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
Sea salt, to taste
To make this in our 3-in-1 Fangating™ Thermal Bag, place the browned meat, garlic and onions, plus all the other inredients in a pot, rather than a Crock-Pot, as mentioned in Step #2. Bring to a rolling boil, then reduce the heat and cover. Let cook, covered, for 10-15 minutes. Then Then remove from the stove top and place onto a dishtowel or trivet inside the Thermal Bag. Seal in and let cook for 4-6 hours.
Brown the ground beef in a skillet over medium-low to medium heat with the onion and the garlic until no pink remains.
Add the browned meat, garlic, and onions to all the other ingredients in a Crock-Pot or slow cooker. Stir well and then cook on low for 8-9 hours or high for 4-6. (We prefer to cook it on low to bring out the flavors. And it’s even better to make the chili Saturday so that the flavor goodness has had ample time to marinate in itself by Sunday).
Serve topped with an optional fixings such as sour cream (or greek yogurt), shredded cheese, chopped cilantro, diced (red or yellow) onions or crumbled tortilla chips.