Thursday, May 30, 2019

Crock Pot Chili Con Carne

If there is one recipe that every crew should have in the book, it’s what 17th century Spanish priests in the New World called “the soup of the devil.” There really is nothing better for a hungry soul than a steaming bowl of “Texas Red.” The influence of chili con carne is impressive; from tailgate parties to county fairs and national chili cook-offs, it was also made the official food of the Lone Star state.

I have often stated that if there is one cooking appliance that every yacht should have aboard, it is a Crock-Pot slow cooker. The recipe below costs less than $12. Prep-time is about 30 minutes. Once in the slow cooker, just set it in a sink and go about the daily chores of the boat with dinner ready at the end of the work day. With proper canning procedures, it can be kept for months unrefrigerated.

It was no accident that chili established a special place in the belly of America. Chili con carne began as a no-nonsense dish on the wild frontier, but has evolved into a staple dish for many Americans. 

2 lbs. lean ground sirloin (90%/10%)
4 medium sized Vidalia sweet onion, chopped
6 cloves garlic, minced
1 ½ c. red bell pepper, chopped
1 large jalapeno, seeded and chopped
6 oz. can tomato paste
2 x 14.5 oz. can diced tomatoes, drained
1 x 15 oz. can unsalted pinto beans, drained
1 x 15 oz. can unsalted kidney beans, drained
1 x 7 oz. can salsa verde
1 ½ tsp. paprika
2 tbsp. chili powder
1 bottle brown ale
Green onion, cilantro, cheddar cheese for garnish

In a large skillet, brown-up the ground sirloin and drain. No not “break up” the ground beef too much. Allow for big chunks of ground sirloin. Transfer beef to Crock-Pot. In the same skillet, add onions and bell pepper and sauté for 8 minutes. Add garlic and sauté an additional minute. Next, stir in tomato paste for 1 minute. Next, stir in the beer (I’m using Kentucky Bourbon Ale) cook for another minute. Transfer to Crock-Pot. Add the remaining ingredients (beans, chili powder, and paprika). Cover and cook on low for 6-8 hours. Serve on a bed of white rice with cornbread. Enjoy, JW.