A Big Bowl of Chili
It's late in the afternoon; it's rainy and dark and the temperature has started to drop. I'm thinking about eating a bowl of chili when I get home. Unfortunately, none of the chili I made on Saturday for the Fall Festival at church is left. I guess I should be pleased that there was not a drop of chili left in the slow cooker after the festival, but I was sort of hoping that there would be enough left for at least one more meal.
My husband and I love chili, but we never really make it the same way twice. I started with a basic recipe for Old-Fashioned Chili and doubled it because we were taking it to serve a crowd. But instead of doubling the ground beef, I added a pound of turkey Italian sausage to give it even more flavor and texture. I used 1 can of spicy chili beans and a can of dark red kidney beans. I added about 1/4 teaspoon of ground red pepper, which is plenty of heat for me. When my husband is making the chili, he adds more. I also added about 1/4 teaspoon of cumin and topped with some shredded Mexican cheese.
Cooking chili in the slow cooker is definitely the way to go as cooking over low heat for a longer time allows all the flavors to blend and become really rich. I know I'll continue to play around with the ingredients in the quest for the perfect chili, but I'm pretty sure I'll stick to cooking it in the slow cooker. I cooked it over LOW heat for about 4 hours, but it would have been fine to cook even longer.