*Moving to Oregon: 17 days*
It is absolutely freezing today, so it’s safe to assume that I’m craving chili. Since we’re in the throes of vide le congélateur (empty the freezer), I decided to whip up something new instead of grocery shopping for North Philly Chili that I made a few weeks ago. While this recipe has a few more “specialty” ingredients, this batch is a bit thicker and richer, just what I wanted today! I really do love my crock pot.
Don’t tell The Boyfriend, but I actually used a pre-mixed pouch of herbs and seasoning today. With all-natural Lysander’s Original Chili Seasoning and Rick Bayless’ Chipotle Garlic Skillet Sauce, this chili packs a ton of flavor and a nice little kick of lingering heat. I purchased both products at local stores like Di Bruno’s and even found the skillet sauce at Wal-Mart, but you can find them online too.
1 lb ground lamb
2 lbs 80/20 ground beef
7 oz tomato paste
1 packet Chipotle Garlic Skillet Sauce
1 15-oz can black beans
4 hot peppers (I used 2 Serrano, 1 jalapeño, and 1 cayenne)
1.5 medium yellow onions, finely chopped
1 large clove elephant garlic (or 3-4 cloves regular garlic), finely chopped
2 tbsp grass-fed unsalted butter e.g. Kerrygold (olive oil is okay too)
2 tsp salt
2 tbsp Lysander’s Original Chili Seasoning
1 tbsp Cocky Cajun Seasoning
1 tsp Chipotle Powder
In a large stock pot, melt the butter on medium-high heat and add all three pounds ground meat. Stir occasionally until most of the meat is cooked through and no longer pink, about 10 minutes. Add tomato paste, chipotle garlic sauce, and 2 tsp salt to the pot and stir well. Allow to simmer, stirring occasionally, for about 10 more minutes. Dump all contents of the pot into your slow cooker.
Finely chop the garlic and onion, half and thinly slice the peppers, and add to the crock pot. Using a colander, rinse beans under cold water until water runs clear. Drain beans and add to crock pot. Add Lysander’s chili seasoning, Cajun seasoning, and chipotle powder to the slow cooker and stir well.
Set crock pot on low setting and cook for at least 2 hours (up to 4), stirring occasionally. Serve with guacamole, chopped raw onions, or other topping of choice. Enjoy!