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!
  • 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
  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!
The trick is in the cocoa, it does add to digestion and breaks the beans down a bit so you are not as GASSY!
Recipe by Cabin Goddess at