$50 Chili - For The Crockpot - cooking recipe

Ingredients
    1 1/2 lbs stewing beef, cut into 1/2-inch to 3/4-inch cubes
    1 1/2 lbs stewing pork, cut into 1/2-inch to 3/4-inch cubes
    1 big white onion, chopped
    3 small bell peppers, chopped, I like to use 1 each of red, yellow, and orange
    1 -2 orange habanero pepper, chopped, careful, these are HOT
    1 - 1 1/2 tablespoon spice world chopped garlic
    5 (15 1/2 ounce) cans beans, I use 2 cans dark red kidneys, 2 cans light red kidneys, and 1 can black
    2 (16 ounce) jars chunky salsa, medium (I like Pace)
    1 (6 ounce) can tomato paste
    1 (14 1/2 ounce) can beef broth
    1 1/2 - 2 cups crushed tostito tortilla chips
    1 chicken bouillon cube, crushed
    1 beef bouillon cube, crushed
    1 1/4 teaspoons sazon goya
    1/8 teaspoon cinnamon
    5 teaspoons Mexican chili powder
    4 teaspoons cumin
    1 teaspoon ground coriander
    1 teaspoon black pepper
    1 teaspoon salt
    1 tablespoon light brown sugar
    5 -10 dark chocolate chips, yes, between 5 and 10 chips, depending on desired sweetness
Preparation
    Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on \"High\" for 5 hours, or \"Low\" for 8 hours.
    I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.

Leave a comment