This chili is not for sissies. Have your guests bring their appetites for this one. It's manly, meaty and chock full of veggies and beans.
So many beans you may want to warn your family and friends when you eat this stuff. It's delicious but I'm telling you the next day you don't want anyone behind you. Just warning you now. It's how I roll. Always looking out for you. But never standing behind you, or down wind of you. I mean I love you but seriously, there are limits to what I'm willing to do for you.
I adore slow cooker recipes in the winter. There's just something about cooking something low and slow. The flavour just deepens as the day passes. Plus the set it and forget it idea appeals when I'm busy doing other things. Which seems to be often. Things like watching TV, playing on Pinterest, skyping my friends, eating pistachios, obsessively looking at pictures of Timothy Olyphant. Yup, totally busy gal, doing super important things. Some days I even cook things. Like Manly Meaty Chili.
Manly Meaty Chili
- 3 to 4 pound chuck roast cut into small cubes
- 2 green bell peppers cut into large pieces
- 2 red peppers cut into large pieces
- 2 jalapeno peppers diced small
- 1 red onion diced
- 2 shallots diced
- 1 head of garlic peeled and pressed
- 2 cans of Sans Marzano tomatoes 796 ml / 28 oz
- 2 cups beef broth
- 4 tablespoons brown sugar
- 1 can black beans rinsed (540 ml / 19 oz)
- 2 cans red kidney beans rinsed (540 ml / 19 oz)
- 2 tablespoons chili powder
- 1 tablespoon red pepper flakes
- ½ tablespoon cumin
- 1 jar pasta or tomato sauce 680 ml
- 1 can tomato paste
- In a large skillet brown your beef over medium heat, use a little olive oil to keep it moist. You don't need to cook it too long, just for about 5 or 6 minutes. You want it just golden brown on the outside. Transfer the meat to the slow cooker.
- Toss all the peppers, onion, shallot, and garlic over top.
- Add the tomatoes and beef broth over top.
- Sprinkle the sugar over top and give the liquid a stir.
- Now add all your beans, and spices, stir it again.
- Pour the sauce of your choice over top. You can adjust the amount of sauce according to your taste. I used a full jar.
- Give the liquid a good stir.
- Cover the slow cooker and turn on low. Cook for about 6 hours, then add about ½ can of tomato paste. See how it looks in another hour and add the other half a can if you want a thicker sauce. Continue to cook for another hour.
- I cooked mine for 8 hours in a 7 quart slow cooker.
Stock up on beano when you grab the ingredients. You're welcome.
I love this version of chili. I do a milder version for my IBS tummy which I'll share another day. This one is not IBS friendly. I'm super careful when eating it. I love spicy chili but I have to watch how much I eat and make sure I'm not going out the next day. Hubs loves this one so I spice it up for him every now and then. Good wifey and all that jazz.
Tune in tomorrow for a milkshake recipe. Yes I know it's the middle of winter, but I like frozen treats. I also like giving stuff away, there's a great milkshake cookbook up for grabs. See you soon.
Toodles and smoochies! xx
Wow, this looks amazing! My daughter makes a fantastic Texas/New Mexico fusion chili, using ground beef or turkey. I am going to make sure she sees this one. Our family is crazy for all things chili.
Good stuff. I like beans in chili, and yes of course I know the whole beans vs. no beans schools of thought (I used to live in Texas, and believe me I can cook chili to suit any sect out there). For a bean-laden chili (my favorite kind), I'd actually add a few more beans to this - maybe a can and a half per pound of meat. But that's me. BTW, a tip that I think you"ll like" I know you use Better than Bouillon soup base; rather than use beef broth in chili, I usually use water, and stir in some beef base. Works great! Anyway, very nice - thanks.
Thanks John. I would LOVE to try your chili some day. I've actually never had a true Texas version before. Might fix that this summer if I head to blogher food. I dig that you are a bean nut too. Some folks hate beans in chili but to me I just have to have reds in there. My mom did it that way. I actually did use better than bouillon and I should edit that into the notes. It's my standard for broth. That stuff is the bomb.
Stephanie @ Eat. Drink. Love.
That is one intense bowl of chili, indeed!
That definitely looks meaty and manly - though any non-veg female would be devouring it 😀
I love slow cooker recipes. LOVE. This one looks like it would warm me from the inside out. Plus, all those beans might help make the Cat Farm more energy efficient. (Natural gas, and all.)
I am such a fan of the slow cooker too! I can put just about anything in that thing and love the way it turns out. As it happens, Spicy is my middle name so I can't wait to give this a try.
Just don't tell my friends from Texas. Beans in chili doesn't fly there. Remind me sometime and I'll tell you a funny story about that.
I don't know why (because I'd get yelled at for doing that), but I really like how you just overflowed that bowl. — As for making milkshakes in January... Hell, most of us live in climate controlled environments. Milkshakes are good all year long. Bring it on! 😉
Abbe@This is How I Cook
Love that head of garlic!
hester @ alchemy in the kitchen
It is fffffreeeezing at the moment and this is the perfect winter warmer, Kim. Love the mixture of peppers and beans. You're right about slow, low cooking - it just performs some kind of magic (and isn't chili always EVEN better the next day!)
The Mom Chef ~ Taking on Magazines One Recipe at a Time
Not being from Texas, I'm a big beans-in-the-chili kind of person too. We probably won't worry about the Beano. We'll just have a contest tomorrow evening to see who can smoke the rest out of the room first. 🙂 The chili looks fantastic, Lunie.
Perfect chili for a chilly day. I like mine with sour cream and cheese on top.
This looks awesome! I love a chili with HUGE pieces in it- more like saucy meat than soup!! 🙂
Oh man, now I want chili!!! I love your name for the chili, it makes me smile! It really looks hearty, and freaking delicious! Hugs, Terra
I have only used ground meats to make chili.. never cubed meat. I love that idea. 🙂 Looks manly enough for me too. 🙂
Colette @ JFF!
Perfect for a chilly night...
This definitely looks like manly chili! I think my husband would love the hearty chunks of meat in it!
Ashley Bee (Quarter Life Crisis Cuisine)
Delicious! I love a good bowl of chili with a heaping chunk of cornbread 🙂 Spicer the better!
This post just cracked me up. It's what I love about you. This chili looks extremely meaty. My manly hubby is going to love it. Pinned!
I love chili in the winter! This looks so meaty!
Joanne @ Fifteen Spatulas
I'm sad to say I've never really made chili before...and I need to, because I love it! This is going on my newly shortened food to do list lol.