Chili
Originally sourced from a Company’s Coming cookbook, with some variations over time.
Scales up linearly. Two batches will fit into a 6-quart (?) slow cooker. Not sure about 3 batches. Makes a great dinner that can be made as hot and spicy as you want
Ingredients
| Ingredient | Imperial | Metric |
|---|---|---|
| Lean Ground Beef | 1 lb | 454g |
| Chopped Onion | 1 cup | 250 ml |
| Green Pepper, Chopped | 1 | 1 |
| Canned kidney beans, with liquid | 14 oz | 398 ml |
| Canned sliced mushrooms, drained | 10 oz | 284 ml |
| Condensed tomato soup | 10 oz | 284 ml |
| Chipotle Chili Powder (cut with Cyanne pepper to reduce heat as required) | 1 tsp | 5 ml |
| Seasoning Salt | 1/4 tsp | 1.25 ml |
| Sugar | 1 tsp | 5 ml |
| Salt | 1/2 tsp | 2.5 ml |
| Pepper | 1/8 tsp | 0.5 ml |
| Old Cheddar Cheese, grated (to serve with) | ||
| Cocoa powder (optional) | 1 tbsp | 15 ml |
Steps
- Scramble-fry ground pork. Drain any excess fat.
- Dice the onion and green pepper. Aim for pieces just under 1cm3
- Combine everything into the slow cooker. Stir well.
- Cook:
- 6-7 hours on Low
- 3-3.5 hours on High
Stir before serving. Serve with grated cheddar cheese and tortilla chips.
Storage
- Keeps in the fridge for about 1 week after cooking
- Freezes and thaws well. When making large batches, put into single-serving containers. One serving for a whole meal is about 2 scoops of a ladel.