The chili you put on everything this summer.
There are lots of chili recipes on the internet. 19.7 million to be exact. Search for chili crock pot recipes, you narrow it down to 800 thousand. Throw in the word Paleo, and you get over 21 thousand. You get the point. So why is this chili recipe any different and why should you care? This is not merely a chili, but a full on meat spread. This is the type of chili that you put on top of your burgers, dogs, and salads. This is not a side dish, this is a way to add animals (necessary proteins) to your plate. In the days after we made this batch of awesome, we threw it on top of sausages and steaks, salads and eggs. Nothing like a versatile protein spread in your fridge to spice up your weekly meals. Ok, now lets make some.
- Skillet or frying pan.
- Immersion blender or large food processor.
- 1 pound of grass fed beef (ground or diced).
- 1 pound of pork, turkey, or chicken (by all means, vary your animals used!)
- 1/4 to 1/2 pound of bacon.
- 3 bell peppers, I used red, green, and orange.
- Hot peppers to taste. I used 2 orange habaneros.
- 2 large onions, 1 white and 1 red.
- 2 cups of crushed tomatoes.
- Half a head of garlic.
- 1 tbsp cayenne pepper.
- 1 tbsp dried habanero pepper (optional).
- 1 tsp black pepper.
- 1 tsp sea salt.
Looks so pretty, on it’s way to becoming chili.
How you make a chili that goes well with everything:
- Cube your bacon into small strips and brown until crisped in your skillet, then set aside.
- Brown your other 2 meats in the bacon grease skillet and season with your dried peppers and salt.
- Dump your meat, bacon, and grease into your slow cooker.
- Seed your peppers and cube them into medium chunks or smaller, it doesn’t matter, and add to pot.
- Dice your onions and add them as well, see how this works?
- Don’t forget your garlic, any way will do, diced or smashed.
- Add your crushed tomatoes and stir well.
- Cook on high for 3 hours or on low for 6 hours.
- Stick your immersion blender into your slow cooker when done and blend your awesome into a chili paste consistency. Our finished picture shows you what you’re looking for. If you do not have an immersion blender (you should, mine was $20) you can use a food processor, but that means one more thing to clean up, boo to that. I don’t have a cleaning person here, so I obviously go the immersion blender route, so easy.
- Let set in the fridge overnight to help let the flavors marry. We are all about marriage equality, and that means between all sorts of animals, even vegetables too.
- Bring this meat paste to a cook out and be the envy of all the cooks.
This recipe yields a ton of chili to add to your meals throughout the week. We recommend freezing some if you don’t see yourself eating it all within 4 days. Hope you enjoy!
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