Receta Mystery Chili
Ingredients:
- 1 1/4 lb cubed sirloin or stew meat
- 3 cloves garlic, minced
- 1 cup cubed roasted beets
- 4 cubanelle peppers, diced
- 1 onion, diced
- 15 oz (1 can) fire roasted diced tomatoes, drained
- 10 oz (1 can) diced tomatoes with chopped chiles, drained
- 30 oz (2 cans) dark red kidney beans, drained
- 1/2 teaspoon ground chipotle
- 1 1/2 tablespoons chili powder
- 1 teaspoon paprika
- 1 tablespoon cocoa
- 1/2 teaspoon cinnamon
- sea salt
- freshly ground black pepper
Directions:
Spray a skillet with nonstick spray. Quickly saute the meat until the meat is just barely cooked on all sides. Add to a 4-quart slow cooker. Stir. In a small bowl, stir together the remaining ingredients. Pour over the meat mixture. Stir to evenly combine. Cook on low 7-8 hrs and then high until ready to serve (up to 2 hours). Stir prior to serving.
Note: if the chili looks watery then turn up to high and leave the lid ajar for 30 minutes or until thickened.
My thoughts:
It is chili season again! This chili was a bit of an experiment but it turned out so tasty, I thought I'd share it. The ingredients are a little wacky (hence "mystery chili") but they added a rich depth of flavor that is seldom found in chili. It is a very hearty, savory chili that isn't too spicy, perfect for a chili autumn day!