AGP’s TEXAS HOT PEPPERED CROCKPOT CHILI

Posted by Carole-Anne on September 15, 2007

Dad used his Crock-pot slow cooker consistently to brew this incredibly tasty, HOT PEPPER and CHILI recipe. He was a master of the art of cooking hot and very flavorful dishes. He left me with this art to pass on, so here is ONE GOOD Healthy Recipe. This recipe is filled with high protein in meat and beans, lots of vitamin C in the peppers and with many healthy spices and herbs - is top notch for nutritional value.

INGREDIENTS:

12 - 16 oz of lean beef (cut into small chunks) You may use ground lean beef if you wish, but Dad used the real beef chopped into small pieces approximately 3/4 ” in size.

1 1/2 large cans 28 oz. tomatoes (home canned the best.)

1 cup chopped Spanish onions

1 cup chopped green bell peppers

1 cup chopped red bell peppers

1/8 cup of diced HOT pepper (as in Jalapeño, Sureno or Hot Hungarian)

5 - 10 crushed elephant garlic

1 - 2 Bay leaves

2 - 3 tbsp oregano

1 tbsp cumin (mandatory)

2 - 3 tbsp chili powder

1 tsp hot cayenne pepper (the more the hotter!)

1 tsp. Damara brown sugar(Splenda replacement)

Sea Salt & freshly ground pepper to taste

1/4 cup mesa corn flour mixed with tomato juice

1 tbsp dry Hot Mustard

1 small can Tomato Paste

14 oz can Red Kidney Beans

14 oz. can Lima Beans (reminder to drain liquid off Lima beans) and Lima Beans should be added 3/4 way through cooking chili recipe, so they do not lose their nutrient value and retain their shape.

NEXT TO DO:

I braise the chopped beef in a Programmable Crock Pot. on High, adding Spanish onions, until the beef looks as if browning nicely. Braise the onions as well.

Then, I add tomatoes, and all the other raw chopped veggies as listed above.

As well, I add all the spices, sugar, corn flour mixed with tomato paste as well as Hot Mustard - I mix all these ingredients on simmer until nicely coated.

Add Red Kidney Beans and turn the Programmable Crock Pot. onto high for 3 - 4 hours. Add the bay leaves now. The Lima beans should be added near the end of the cooking on high. Then just simmer until serving time. If there is too much juice, just keep the lid off of your slow cooker for the latter part of the cooking.

Should you wish to cook overnight in your Programmable Crock Pot., after all the ingredients have been simmered and nicely coated, I turn the cooker to slow for 4 - 8 hours - removing the lid slightly to cook off the juices.

Serve in Mikasa Stone-Ware dishes - my favorite is the French Countryside settings.

Serves 10 people. (Eight if they are ravenously hungry).

This Chili Recipe is a sensation to those who appreciate the real TEXAS RECIPE. Whenever I want a real surprise for my guests, this is my favorite - partly because it is my Dad’s recipe as well.

Hot Baking Powder Biscuits are a must with this recipe……see under Biscuits, Breads & Muffins in Categories. Enjoy!

Enjoy! Serve with a nice Chiraz or Merlot wine such as a Wellington Merlot 2002.