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1
Webster Whopping Chili
Submitted by The Newlywed Chefs on October 30, 2011 in Main Courses, Slow Cooker
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 3 pounds Lean Ground Beef ("Chili Grind" Works Well)
- 1 whole Large White Onion, Chopped
- 1 whole Large Red Onion, Chopped
- 2 cans (28-oz. Each) Whole Tomatoes, Chopped And Drained
- 1 can (16-oz.) Black Beans, Drained
- 1 can (16-oz.) Red Kidney Beans, Drained
- 1 can 12 Oz Tomato Paste
- 2 cubes Beef Bouillon
- 4 Tablespoons Worcestershire Sauce
- 4 Tablespoons Chili Powder
- 1 Tablespoon Roasted Cumin Seeds (secret Ingredient; Cumin Powder Also Works)
- ½ cups Ketchup
- ½ cups Dark Rum (optional, But Nice)
- Oregano, to taste
- Fresh Ground Pepper, to taste
- Garlic Powder, To Taste
Preparation Instructions
Brown the beef in a skillet over medium heat, then once it’s browned really, really drain off all the grease. Squeeze it with paper towels to get all of the grease out.
Combine all of the remaining ingredients and the beef into a very large crock-pot or in a large pot on the stovetop. Simmer on low 4-6 hours.
Garnish with finely chopped onions, sour cream, guacamole and/or sharp cheddar cheese. Please, no oyster crackers.
Optionally this can be served over a Nathan’s, Sabrett’s or Hebrew National hot dog.
