Pages Navigation Menu

Book Reviews, Author Features, Recipes & Home of Fourth-Wall Fridays

Family Favorites! Amanda Carol’s Slow Cooked Chili

Some days a bowl of slow cooked chili is just what the doctor orders…

…and the cat thinks she can eat!

I really screwed the pooch on this one. I keep promising everyone (YES you Justin Bogdanovitch) my chili recipe and my daughter Amanda had her 19th birthday back on January 25th and has been reminding me ever so sweetly that her favorite dish growing up was my chili! BUT I want it noted when I made chili for the family it had to be made in our Nesco slow cooker, all 18 quarts of it that I tricked my ex into getting to roast my turkey in when I noted that I could make 18  quarts of chili all at once (never before had I seen the credit card be whipped out as fast as it did that day). I made chili a couple of weeks ago and just whipped up a batch of the left overs from the freezer for dinner tonight so I figured I better get my act together for my GORGEOUS daughter Amanda Carol whom I adore SO much! I miss you baby girl!

*AS YOU CAN SEE SHE HAS MY SASSY ATTITUDE!*

Tonight, the chili was PERFECT after sitting frozen for two weeks out in the FREEZER (aka the front porch)

 

5 from 1 reviews
Chili to Die For
This is my modified version for my 6-quart slow cooker. When Amanda was growing up I had to make this in a 18-quart Nesco slow cooker since Chili was a mandatory have in the fridge all week kind of meal for the family!
Ingredients
  • 1½ lb of stew meat (cut down into smaller ½ size cubes)
  • 1 lb of boneless pork chops cubed
  • 1 lb of ground sirlion
  • 1 can pinto beans (15 ounce)
  • 2 cans black beans (15 ounce)
  • 3 cans Rotel Extra Hot Diced Tomatoes & Chili Peppers (10oz)
  • 2 cans Hunt's Roasted Garlic Tomato Sauce (8 oz.)
  • 4 minced jalapenos (very very fine and remember to wear gloves and do not wipe your brow!)
  • 2 chipotle chiles
  • 2 med onions chopped
  • 6-8 cloves of garlic
  • ½ cup of Cocoa
  • 3 tbsp of chili powder
  • 2 tsp of cumin
  • 2 tsp of ground fine oregano
  • 2 tbsp masa harina (or 1 tablespoon flour and 1 tablespoon cornmeal) (if you are not slow cooking then double this, it will thicken it, but with slow cooking it tends to cook down)
  • cup of flour mixed with a tsp of garlic powder, onion powder, and chili powder
  • 3 tbsp of Olive Oil
Instructions
  1. Heat olive oil in cast iron skillet
  2. Dredge the stew meat and cubed pork chops in the flour mixture and sear the meat on all sides, remove from pan but leave it going.
  3. Add onions, garlic and peppers to the oil and saute till just browning, add the meat again and cook for about 10 minutes on medium low. Add this to the crock pot and begin the dumping of cans! (all but the tomato sauce)
  4. Mix all dry ingredients together and mix into Tomato sauce till well blended.
  5. Pour into your crock pot
  6. Mix all until well blended cover and cook on on high for one hour and switch to low for at least five hours.I start prep when I wake up and we eat it when he gets home.
  7. Garnish with shredded cheese, sour cream and if you are Geoff, more hot sauce!
Notes
The trick is in the cocoa, it does add to digestion and breaks the beans down a bit so you are not as GASSY!
Amanda at Savage River

Amanda at Savage River (Photo credit: akmamma)

4 Comments

  1. This looks a lot like a recipe my husband makes, but the cocoa is new. I think I’ll forward the recipe to him. Thanks for sharing!

  2. Oh yum! Next time I’m just coming over and eating chilli! No one will love me for days, but it sounds like it is sooooo worth it!

  3. Hi Kriss, I got all the stuff/cans & I have a question . . . what size cans for the tomatoes/beans? the normal size 15 oz? or the big bubba size? I can’t wait to make it tomorrow for afternoon cooking…

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge