I woke up Saturday morning, and my house was 58 degrees. Unacceptable. As our first chilly weekend has come to pass, I get overwhelmingly excited to have NO excuse to go and play outside, allowing me to be locked indoors all day and play in my kitchen. First day below 55 degrees and all I can think about is Chili, Cinnamon Rolls, Apple Butter, and Caramels. (I may or may not have accomplished 3/4 of that list Saturday afternoon)
I love summer, but man, I love winter, with just a little extra enthusiasm. I’m sure this isn’t news to any of you that know me, yes feel free to yell your curses at me regarding my love for cold weather, but remember who feeds and provides you with delicious winter treats all season. *this girl*
It’s taken me about 3 years to work away from the chili I grew up on. My mother’s chili is sweet on its own, but then loaded with extra brown sugar. It’s been quite a challenge to teach myself to be open to other variations, since MOST other variations are not sweet. Now that I’ve had a few years to develop my own favorite chili flavors, I have a few things that I keep in my bowl every time, none which include brown sugar or Campbells Tomato Soup (sorry Mom).
As you know, I love anything that is customizable, I hate having to follow an exact recipe every time, no fun there. I love being creative, but it’s also a necessity in my household since Mr. Husband, can be so picky. He’s never liked beans, ever. Just another thing to add to the list of his dislikes beneath mushrooms (aka fungus), and anything that grows out of the ground that’s green or red. Oi.
Saturday’s challenge: making a chili that would please both Mr. Husband, and myself. I had to sadly look at all my cabinets and shut the door quietly to all the different bean variations and tell them ‘next time’. If I’m going to get him to try his first Chili ever…it’s not going to happen with beans in it.
Ok here it is, probably one of my favorite chili’s to date, and there wasn’t even beans in it. (If you have a picky eater like I do, add your beans separately at the end) But, the great news is, it passed the Husband test, I wasn’t expecting him to like it, but he didn’t spit it out, bonus!
Want the quick cinnamon roll recipe to go with, checkout my 1 Hour Cinnamon Rolls while your chili is in the crockpot!
Crockpot ‘No Bean’ Chili
1 small onion, diced
2 cloves of garlic, minced
3 jalapenos, diced (I didn’t remove all the seeds, but some, my jalapenos from garden are VERY hot!)
6-8 tomatoes, seeds removed ( I know you’re not supposed to leave the rind on, I did…still turned out awesome) **If you don’t have tomatoes at home, use 2 cans of whole peeled an cut them to desired portions.
1 red pepper, diced
1/2 lb of ground beef
2 brats, removed from the casing (I use two beer brats, local)
3 cups of beef broth
2 shots of whiskey
1 tbsp of dried oregano
1 1/2 tsp of cumin
1 tbsp + 1/2 tsp chili powder
1/2 tsp pepper
1. Ground your beef and brats together, drain of any fat, then add to the crockpot. For the brats I usually slice them in half, then squeeze the meat out.
2. In the same saute pan (don’t clean it) add 2 tbsp of oil, then your onions and garlic on medium heat. Cook for 5 minutes
3. De-glaze the pan with 1 shot of whiskey, add your red pepper and jalapeno’s, cook for another 5 minutes, then add to the crockpot.
4. Add your tomatoes, and oregano, cumin, chili powder, pepper, and the second shot of whiskey. ( If you want to add a can of beans here feel free, I personally use black beans.)
5. Cook on low heat for 8-10 hours. Taste as you go starting at the 5th hour. Also, the longer you cook it, more the spicy peppers you add will cool off. If you want to add more kick, keep the seeds in the jalapeno, and/or just add another one.
6. I top my chili with sour cream AND shredded cheese, maybe another jalapeno if I’m feeling risky 🙂
This is a smaller batch, I would say it’s approxmiately 4-5 servings, if you’re looking for leftovers, double it.