An award winning chili that combines ground beef, and a variety of beans made in a crock pot!
Ing:
2 tbsp olive oil
2 lbs of ground beef
8 oz of chopped mushrooms
1 large onion chopped onions
1 tbsp fresh ginger and garlic
1/2 tsp black pepper
1/2 tsp ground cumin
1 large green bell pepper chopped
1 large red bell pepper chopped
1 jalapeno chopped
4 tbsp tomato paste
4 cups tomato juice
1/2 cup louisiana sauce
1 14 oz diced tomatoes
1 lb can of pinto beans
1 can of rotel tomatoes
2 15.5 oz can of chili beans
2 cans 15.5 oz of dark red kidney beans
1 tbsp worcestershire sauce or tamarind sauce
1 tsp basil
2 tsp oregano
2 tsp paprika
4 tsp chili powder
1 tsp cumin powder
Method:
In a big pot add the olive oil, add the ground beef and saute it till it’s cooked through, next add the mushrooms and the ginger and garlic, and onions once that becomes a little translucent add the red and green pepper as well as the jalapenos. Add black pepper and cumin powder and stir well. Next add tomato paste and cook it for about a minute before you mix it all together, next add the tomato juice, louisiana hot sauce, diced tomatoes, rotel tomatoes, pinto beans, chili beans, tamarind sauce, or worcestershire sauce and the red kidney beans. Transfer all this to a big crock pot and add the seasonings starting with the basil, oregano, paprika, chili powder, cumin and if you want to add more black pepper go ahead and do that. Put the crock pot on high and let it boil, after it boils turn the temperature down to low for about 4 to 8 hours. Serve with sour cream and crackers
Enjoy!