This is a bit out of left field from my other posts. But I thought to myself when I was eating a big bowl of awesomeness, “I should share this amaaaaaaaazing chili recipe with the world!” I make it every Fall season. And it is the best chili I make. Fo Sho! I also like it because it’s easy to make and cheap. It usually costs me $20 to $25 to make. For at least 10 servings, that’s a wicked sweet deal. Bachelor living at it’s finest! And for you gluten free people, this meal shouldn’t cause any problems for your gastrointestinal system.
You’ll probably notice that this recipe isn’t like other chili recipes. For one thing it’s not heavy on any one ingredient. When I think about chili, I think a good chili should be thick and pack a flavor punch combo. Hence the use of rice and corn, and the plethora of spices. Especially the rice, these two nonstandard ingredients make the chili stick to your ribs. The peppers, onion, and garlic, on the other hand create what I like to call “flavor layers.” For some reason these flavors don’t all meld into each other to where they become unrecognizable. Instead, they almost taste like they are sitting on top of each other and you could pick each one out with your tongue. The most noticeable flavors will be the habanero pepper, with its citrus like tastiness, and the garlic, with its always pungent goodness.
Try it out and cook it up for yourself. I’d be curious to know how it went and any changes you made; or to know of any suggestions you might have.
- 1 Serrano Pepper
- 1 Jalapeno Pepper
- 1 Habanero Pepper
- Can of whole kernel sweet corn (15.25 oz)
- Can of Bush’s Chili Beans – Red Beans in Chili (27 oz)
- Can of Black Beans (27 oz)
- Can of tomato sauce (29 oz)
- 3 Cans of Red Gold Petite Diced Tomatoes in lime juice and cilantro (14.5 oz x 3)
- 1 to 1.5 lbs of arrachera beef (or another meet)
- 3 large cloves of garlic (or 5 medium sized cloves)
- 1/4 of a red onion
- 1 tbsp of ground black pepper
- 2/3 to 1 cup of rice
- 3 Cups of water (optional)
- Slow Cooker Liner (optional)
- 7 Quart Slow Cooker
Cook Time: 6-8 hours in a slow cooker. And 18 Hours in the fridge overnight. 24 hours total before you should serve.
Yields: 10-14 servings
Spiciness: In Minnesota some might say it’s spicy or on the high end of medium. Personally, I think it’s medium; and it’s tolerable enough to where I could eat a whole bowl without having to drink any water.
- If you have one, place a slow cooker liner into the crock pot.
- Open and drain both the can of black beans and corn. Then pour the beans and corn into the crock pot.
- Open the remainder of the cans and pour them into the crock pot. Then stir ingredients together.
- Turn the slow cooker on to high.
- Cut open Serrano and Jalapeno peppers and remove seeds. For a spicier chili, leave the seeds in.
- Finely chop peppers, garlic, and onion. Then place into slow cooker.
- Add 1 tbsp of ground black pepper.
- Cut arrechera beef into 1″ by 1″ squares. Then place and stir raw beef into the slow cooker. If you are using stew beef or another kind of meet I’d recommend seasoning them with chili powder and oil, and slightly cooking them in a pan; then place them into the slow cooker. The reason why I place the arrechera beef in raw is because it’s thin enough that it will cook all the way through in a couple of hours. Thicker beef will obviously be longer. And for any other meet, like pork or chicken, I’d probably cook it all the way through before mixing it into the slow cooker.
- Mix in 2/3 – 1 cup of uncooked white rice.
- (Optional) Add 3-4 cups of water. You can add whatever amount of water you want to your desired thickness. But I’d recommend using at least this much water because the chili will thicken over the next couple hours. And it will allow the rice to fully cook.
- Cover on high. And stir every so often until chili reaches a mild boil. Meaning, bubbles are coming up through the sides and slightly on the top.
- Then reduce chili to slow and stir every so often for the next 6-8 hours. Add water when needed.
- After cooking, allow chili to sit for 30 minutes to an hour, then place in refrigerator overnight. You could eat the chili right away but chili always taste better the second day. And the rice may still be hard. You’ll probably also notice that chili doesn’t have the layers of flavor I was talking about. That’s primarily because the oils from the peppers, onion and garlic have not had enough time to spread and diffuse through out the chili. Consequently, without enough time for the chili to sit all the flavors will tend to taste sharp and pingy – as if needles were dancing on your tongue. But if the chili is allowed to sit overnight in the fridge, then the flavors will even out and you will have a much more smoother tasting chili with “flavor layers.”