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Anthony's Awesome Chili
Con Carne
 from Canada's
Best Slow Cooker Recipes
Donna-Marie Pye
Turn it on in the morning and it will be redy when you get home. Slow
cookers are making a comeback as a solution to the "what's for dinner"
conundrum. Lots of chili, chicken and tuna based meals that children may
actually eat. Colour photos. $19.95.
Serves 6 to 8
2 lbs lean ground beef 1 kg
2 large cloves garlic, minced 2
2 stalks celery, finely chopped 2
2 large onions, finely chopped 2
2 tbsp chili powder 25 mL
1/2 tsp dried oregano 2 mL
1/4 tsp cayenne pepper 1 mL
1 can (28 oz/796mL) tomatoes, diced, with juice 1
1 can (19 oz, (540 mL)) red kidney beans, drained and rinsed or 2 cups
(500 mL) soaked, cooked and drained beans
2 tbsp cocoa powder 25 mL
1 tsp brown sugar 15 mL
3 or 4 whole cloves 3 or 4
1 tsp white vinegar 5 mL
1/2 tsp black pepper 2 mL
1 medium green pepper, finely chopped 1
Salt and black pepper to taste
1. In a large nonstick skillet over medium heat, combine ground beef,
garlic, celery and onions. Cook until vegetables are tender and meat is
no longer pink. Add chili powder, oregano and cayenne; cook 1 minute longer.
With a slotted spoon, transfer mixture to a slow cooker.
2. Add tomatoes (with juice), kidney beans, cocoa, sugar, cloves, vinegar
and pepper; stir to combine. Cover and cook on Low for 6 to 8 hours or
on High for 3 to 4 hours, until hot and bubbling. Add green pepper and
stir to combine. Cover and cook 20 to 25 minutes longer. Season to taste
with salt and pepper.
My friend Anthony Scian gave me his "secret" recipe for this
very flavourful chili. It's cocoa powder -- something Mexican cooks have
used for centuries to make their mole sauces.
Tip: For those who like their chili a little spicier, add more cayenne
pepper.
Small quantities of leftover chili should never go to waste. Try spooning
this chili over hot baked pottatoes. Garnish with grated Cheddar cheese.
Night Before
This chili can be assembled 12 hours in advance of cooking (but without
adding the green pepper). Follow preparation directions and refrigerate
overnight in slow cooker stoneware. The next day, place stoneware in slow
cooker and continue cooking as directed.
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