Beanless Slow Cooker Chili

Recipe by Braxton Lee Allred

Heat: Slow cooker
Time: 7 hr
Makes: Not recorded

When I was young I met this family from Texas who introduced me to the true historical lineage of beanless chili. As a bean despising youth I became a believer, and this beautiful award winning chili was born. Really award winning: as in First place in 2 ward chili cook-offs. Be warned, it is spicy but accompanying it with some of Silvia’s rice is a sure way to cool down the burn.

Ingredients

3 ½ lb. of beef chuck, cut into 2 inch slices
¾ lb. ground pork
2 Tbsp. of vegetable oil
¼ cup of brown sugar
Salt and pepper to taste
2 small purple onions (any onion is fine), chopped finely
7 cloves of garlic, smashed
2 (4.5) ounce cans of Chopped Green Chiles (Drained)
1-2 tbsp. of Cumin
¾ Cup of Chili Powder
2 tsp. of Cinnamon
14 ounce can of Diced Tomatoes
½ can of Chipotle Peppers (if you want spicier add whole can) Corn (canned or fresh) – one can
1 cup of plain Tomato Sauce
½ cup of cream

Method

01
*In a bowl, mix the cut beef cubes and ground pork with the brown sugar and some salt and pepper (to taste). Cook beef and pork until browned (doesn't have to be cooked all the way through on the inside), tends to need around 4-6 min. Put the cooked meat into the slow cooker. Reduce heat to medium and cook the onions till soft before adding garlic, cumin, chili powder, chili’s and cinnamon to cook for another 3 -4 min. Add 1 cup of water, canned tomatoes and tomato sauce, scraping the bottom of the pan and allowing the sauce to simmer for 4 min. Once done, add to the slow cooker. Cover and cook on low for 7 hours. With about an hour to go, add the corn to the mixture, along with any extra desired quantities of salt and pepper. Before serving, mix in cream. Serve with any wanted components such as scallions, cheese, tortilla chips, sour cream.