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Sweet Heat Chili
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Description
I love the wide array of vegetables in this chili. I think that’s my favorite part of this recipe. Plus, you can’t beat the combination of sweet and spicy! (All in your slow cooker!)
Ingredients
- 1 pound Ground Meat
- 4 cans (14.5 Oz. Can) Stewed Tomatoes
- 1 whole Medium Onion, Diced
- 1 whole Green Pepper, Chopped
- 3 stalks Celery, Chopped
- 3 cloves Garlic, Minced
- 4 cups Beef Stock (or Other)
- 1 can (15 Oz. Can) Kidney Beans, Rinsed And Drained
- 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
- ½ cups Roasted Red Peppers, Chopped
- 1 whole Jalapeno Pepper, Finely Chopped (seeded To Reduce Heat)
- 3 whole Bay Leaves
- 1 teaspoon Dry Mustard
- 1 Tablespoon Chili Powder
- 1 teaspoon Paprika
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ¼ cups Brown Sugar
- 2 Tablespoons Balsamic Vinegar
- 1 pinch Salt To Taste
- Optional For Garnish: Sour Cream
Preparation
Heat a medium skillet over medium low heat and brown the ground meat. Once it’s browned, drain off the grease and rinse off excess fat.
Pour the cans of stewed tomatoes into a food processor and pulse a few times to desired consistency.
Combine all ingredients (except the sour cream garnish) into a 6 or 7-quart slow cooker and cook on low 6–8 hours or on high for 4 hours.
Serve with a dollop of sour cream.
Recipe adapted from melskitchencafe.com.
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2 Comments
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Melanie Eccles on 3.25.2011
I hope this worked well for you!
dixiedevil on 3.12.2011
I love chili but as I get older notice that I get such bad heartburn when I eat things with a lot of tomato sauce and juices in it
so when I saw your recipe made with mostly stock and in a crock pot to boot I knew I was going to need to try it. I like all the veggies in it also. This is tomorrows dinner, thanks!