This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.
- 8 oz, Angus Ground Beef Chuck 80%/ 20%
- 8 oz., Ground Lamb
- 8 oz, Ground Pork – Fixed
- 9 oz(s), Onions, raw
- 56.00 g, Garlic, raw
- 4.50 oz(s), Peppers, jalapeno, raw
- 6oz can (10 tbsp ea.), Tomato Paste
- 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
- 6 fluid ounce, Water – Municipal
- 1 tbsp, Spices, chili powder
- 2 tbsp, Spices, cumin seed
- 2 tbsp, Spices, paprika
- 1 tbsp, Spices, cinnamon, ground
- 0.50 tbsp, Spices, pepper, black
- 1 tsp, Spices, pepper, red or cayenne
- 8 oz, Fresh Lean Ground Turkey With Rosemary Extract
- dash of ghost pepper chili
Over medium heat, lightly brown the meats in a skillet, season with spices to taste. Add to a preheated slow cooker. Using the fat/grease left over from the cooked meats, saute garlic and onions until aromatic, about 2-3 minutes, then add to the slow cooker. Toss in the remaining ingredients, then cook low and slow for 4 hours. Or cook on high for 2 hours.
Serving suggestion: serve warm over hard boiled eggs or egg bake. For my potluck lunch, it made for a spicy, meaty topping on burgers and hot dogs.
Yields about 78oz of chili.
MPF calculation per 2oz serving:
Total Fat 4g
Total Carbohydrate 3 g
Dietary Fiber 1g
Sugars 1 g
Protein 5 g