Monday, September 22, 2008

6-Hour Chili

Nothing says fall and football season (although it is still 70 degrees during the day here in the Northeast) like chili. I am always on the lookout for new kinds of chili, but everyone needs their 'staple' that they will make all the time. THIS is my staple, a perfect dish to throw in the slow cooker on a Sunday morning and have ready by 4:00 kickoff.

A lot of people in my family either don't like or cannot eat beans, and this is one of the few chili recipes that doesn't call for them! Although of course I am always thinking of ways to change things, so adding a can or two of white or kidney beans would only make this taste better, in my opinion.

This recipe makes a LOT, so make sure you have a large enough slow cooker. I always halve it and even HALF still properly fills my 6-quart slow cooker:

I also use ground turkey to make it a little lighter, so feel free to sub in that or use half turkey, half beef instead. Get ready to enjoy a hearty, comforting, delicious bowl of chili!

6-Hour Chili
from Williams-Sonoma
Makes 8 to 10 servings

5 lb. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped tomatoes with juices (use 14.5 ounce can diced tomatoes if halving)
6 to 8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
1/3 cup cornmeal
2 cups unsalted beef stock (or broth)
Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh cilantro for garnish

In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours on low according to the manufacturer's instructions.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.

Serve with Corn Bread with Green Onions and Parmesan Cheese.


Pam said...

I love chili but I have never had it without beans. This looks and sounds really good - I'll have to give it a try.

~Amber~ said...

This sounds delicious! Thanks for sharing.

Amy~ said...

Sounds really good!

Jenny said...

Just stumbled upon your blog and so glad I did! Your recipes sound terrific. Can't wait to try some, I think I'll start with this chili!

susan said...

that chili is sooo worth the 6 hour wait! :)