Wednesday, January 8, 2014
We've made this adaptation of chili a few times now, with variations on the below recipe (less meat, 1/2 chicken meat, different assortments of veggies, etc. etc.). It always comes out tasty, and is perfect for feeding a crowd, like at the annual cohort dinner party.
Is that Fritos in my chili? Why yes, the best bread a grad student stipend can buy!
Jim's Kitchen Sink Chili
- 1 15oz can black beans, drained
- 1 28oz can diced tomatoes, not drained
- 1 zucchini, diced
- 1 green bell pepper, sliced
- 5 sweet red peppers (or 2 red bell peppers), sliced
- 1/2 sweet onion, sliced
- 3 cloves of fresh garlic, minced
- 2 lbs ground beef (or chuck roast)
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp finely ground espresso beans
- 1/4 tsp black pepper
- 1 tsp kosher salt
- shredded cheese (garnish)
- Brown meat in oiled skillet.
- Slice & seed the peppers, slice the onions, place everything in a food processor, and mince.
- Drain the beans, dice the zucchini, and mince the garlic.
- Throw everything into a Crock Pot, including tomatoes with juices, and stir.
- Crock it for 8 hours (on low). 6 hours also works. We've had success with 4 hours on high, as well.
- Serve with shredded cheese on top.