M's Big Bad Bangin Chili Recipe

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

What you'll need to feed 8 to 10: If this is too much for you, remember you can halve the recipe or freeze leftovers and use them over time!

**This takes anywhere form 1 1/2 to 4 hours, with about 1/2 hour to 45 mins of active time**

2 tablespoons of veggie oil: (or sub any oil of your choice, I wouldn't recommend olive oil...you are really just using this to lube up the onions and veggies

2 onions chopped fine. Chopping intimidate you? Click here for a vid on how to easily chop an onion. I use yellow onions but you can use whatever you like. Red onions are the most healthy.

1 red bell pepper seeded, stemmed, and chopped. I'm not too sure if the color really matters, so if you can't find red, go for whatever is easiest.

6 garlic cloves minced. Yes, I know that cutting up garlic can be annoying, but it is significantly cheaper and better tasting than buying the stuff in a jar. However, once again, do as you wish.

1/4 cup of chili powder

1 tablespoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of red pepper flakes

1 teaspoon of dried oregano. You can use a bit more (maybe a tablespoon or so) of fresh oregano if you wish, but rarely is oregano sold fresh by the tablespoon so I usually use the dry stuff.

1/2 teaspoon of cayenne pepper

2 pounds of meat. This can be ANY meat. Any mix of meats as well. Ground beef is the standard. I like to use 1 lb of shredded chicken and sub in the rest with a 1/2 a cup of quinoa. Quinoa is a healthy meat substitute. I've also used ground turkey, bacon and pork as well. (Here is an awesome way to quickly shred chicken. If you don't have a mixer or Kitchenaid, then the good 'ole fashioned way with by forking away at some boiled chicken will do just fine too)

2 cans of red kidney beans (15 oz) drained and rinsed. Kidney beans not your thing? Try black beans. There are no dumb questions in life, draining and rinsing is a simple process. Open your can but don't take the lid off. While holding the lid with a few fingers shake the can upside down until no more liquid is coming out, then run the faucet and put the can under the water while pushing down slightly on the lid. Repeat the shaking process. Do this a couple of times to get the nasty juices out. Substitute celery, carrots, or zucchini for a paleo-friendly option.

1 can of diced tomatoes (28 oz)

1 can of tomato puree (28 oz) ***Of course you don't need to use canned anything. I do it because it is quicker and the tomatoes marinate in their own juices. For a more paleo or 'authentic' option simply dice your own tomatoes and use a food processor, blender, or emulsion blender to make your puree. Again, any medium to large tomato will do, I prefer hot house or beef steak tomatoes.***

salt and pepper 

Lime wedges, freshly grated extra sharp cheddar cheese, oyster crackers, sour cream, tortillas, or chopped scallions (optional).  These are your toppers, feel free to mix and match to your liking. If you are having a party put out an array of these for guests. I highly recommend making a habit of grating your own cheeses from a block. It saves a lot of money and tastes so much better. You can do a whole lot at once and save it for other tasty snacks.

Crock Pot/slow cooker. Don't have one? No fret, a dutch oven or large pot will do. However, because a slow cooker cooks all sides at once, you will have to be more attentive while using a dutch oven or pot.

***Green cooking tip: Remember to rinse out your cans before recycling them. If there is a lot of food residue in the can it will mold and be deemed useless to the recycling plant. A little TLC goes a long way!***

Directions:

**NOTE: There are several ways you can make this dish depending on what ingredients you use and how you choose to cook it. I've put in the two main methods below. If you have questions, feel free to comment below.**

Using Shredded or Chopped Meat:

1. Regardless if you are hand shredding or mixer shredding the process is the same. Boil the meat until mostly done, then shred. Can be made one day in advance, or can be frozen for up to 6 weeks (if double bagged). If you decide to use frozen meat, be sure to thaw it out the day before.

2. Do your prep work. If you are using a crock pot, now is the time to put the thing on, it takes forever to heat up.

3. Heat oil in slow cooker (use high, or you will wait years), dutch oven, or pot on medium. Throw in the onions, bell pepper, garlic, and all of your spices. stir and cook until onions are softened. (the onions should be almost translucent). Be sure to put the veggies in all at once to avoid burning the garlic. The moisture from the veggies helps the garlic from getting scorched by the heat an oil. This is a good tip for a lot of dishes!

4. Throw everything else into the pot, including your shredded meat. Give it a good mix with a wooden spatula to ensure that ingredients are well mixed. If you are using a dutch oven or pot crank the heat up to high or medium high depending on the intensity of your stove.

5. Cover, and let cook for at least 2 1/2 hours. Stir occasionally. If you are using a pot or dutch oven, cook for only 1 hour and stir more frequently to ensure that the chili doesn't burn on the bottom.

Using Ground Meat:

Everything remains the same except after step three add the raw meat. Crank her up to high and cook the meat until no pink remains. Be sure to break up the big chunks with your spatula, this ensures the meat is more evenly cooked and it sops up all that oniony goodness!

All of this typing has made me hungry! Can't wait for my batch to be finished!

Happy Eating!

-M

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

What you'll need to feed 8 to 10: If this is too much for you, remember you can halve the recipe or freeze leftovers and use them over time!

**This takes anywhere form 1 1/2 to 4 hours, with about 1/2 hour to 45 mins of active time**

2 tablespoons of veggie oil: (or sub any oil of your choice, I wouldn't recommend olive oil...you are really just using this to lube up the onions and veggies

2 onions chopped fine. Chopping intimidate you? Click here for a vid on how to easily chop an onion. I use yellow onions but you can use whatever you like. Red onions are the most healthy.

1 red bell pepper seeded, stemmed, and chopped. I'm not too sure if the color really matters, so if you can't find red, go for whatever is easiest.

6 garlic cloves minced. Yes, I know that cutting up garlic can be annoying, but it is significantly cheaper and better tasting than buying the stuff in a jar. However, once again, do as you wish.

1/4 cup of chili powder

1 tablespoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of red pepper flakes

1 teaspoon of dried oregano. You can use a bit more (maybe a tablespoon or so) of fresh oregano if you wish, but rarely is oregano sold fresh by the tablespoon so I usually use the dry stuff.

1/2 teaspoon of cayenne pepper

2 pounds of meat. This can be ANY meat. Any mix of meats as well. Ground beef is the standard. I like to use 1 lb of shredded chicken and sub in the rest with a 1/2 a cup of quinoa. Quinoa is a healthy meat substitute. I've also used ground turkey, bacon and pork as well. (Here is an awesome way to quickly shred chicken. If you don't have a mixer or Kitchenaid, then the good 'ole fashioned way with by forking away at some boiled chicken will do just fine too)

2 cans of red kidney beans (15 oz) drained and rinsed. Kidney beans not your thing? Try black beans. There are no dumb questions in life, draining and rinsing is a simple process. Open your can but don't take the lid off. While holding the lid with a few fingers shake the can upside down until no more liquid is coming out, then run the faucet and put the can under the water while pushing down slightly on the lid. Repeat the shaking process. Do this a couple of times to get the nasty juices out. Substitute celery, carrots, or zucchini for a paleo-friendly option.

1 can of diced tomatoes (28 oz)

1 can of tomato puree (28 oz) ***Of course you don't need to use canned anything. I do it because it is quicker and the tomatoes marinate in their own juices. For a more paleo or 'authentic' option simply dice your own tomatoes and use a food processor, blender, or emulsion blender to make your puree. Again, any medium to large tomato will do, I prefer hot house or beef steak tomatoes.***

salt and pepper 

Lime wedges, freshly grated extra sharp cheddar cheese, oyster crackers, sour cream, tortillas, or chopped scallions (optional).  These are your toppers, feel free to mix and match to your liking. If you are having a party put out an array of these for guests. I highly recommend making a habit of grating your own cheeses from a block. It saves a lot of money and tastes so much better. You can do a whole lot at once and save it for other tasty snacks.

Crock Pot/slow cooker. Don't have one? No fret, a dutch oven or large pot will do. However, because a slow cooker cooks all sides at once, you will have to be more attentive while using a dutch oven or pot.

***Green cooking tip: Remember to rinse out your cans before recycling them. If there is a lot of food residue in the can it will mold and be deemed useless to the recycling plant. A little TLC goes a long way!***

Directions:

**NOTE: There are several ways you can make this dish depending on what ingredients you use and how you choose to cook it. I've put in the two main methods below. If you have questions, feel free to comment below.**

Using Shredded or Chopped Meat:

1. Regardless if you are hand shredding or mixer shredding the process is the same. Boil the meat until mostly done, then shred. Can be made one day in advance, or can be frozen for up to 6 weeks (if double bagged). If you decide to use frozen meat, be sure to thaw it out the day before.

2. Do your prep work. If you are using a crock pot, now is the time to put the thing on, it takes forever to heat up.

3. Heat oil in slow cooker (use high, or you will wait years), dutch oven, or pot on medium. Throw in the onions, bell pepper, garlic, and all of your spices. stir and cook until onions are softened. (the onions should be almost translucent). Be sure to put the veggies in all at once to avoid burning the garlic. The moisture from the veggies helps the garlic from getting scorched by the heat an oil. This is a good tip for a lot of dishes!

4. Throw everything else into the pot, including your shredded meat. Give it a good mix with a wooden spatula to ensure that ingredients are well mixed. If you are using a dutch oven or pot crank the heat up to high or medium high depending on the intensity of your stove.

5. Cover, and let cook for at least 2 1/2 hours. Stir occasionally. If you are using a pot or dutch oven, cook for only 1 hour and stir more frequently to ensure that the chili doesn't burn on the bottom.

Using Ground Meat:

Everything remains the same except after step three add the raw meat. Crank her up to high and cook the meat until no pink remains. Be sure to break up the big chunks with your spatula, this ensures the meat is more evenly cooked and it sops up all that oniony goodness!

All of this typing has made me hungry! Can't wait for my batch to be finished!

Happy Eating!

-M

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

What you'll need to feed 8 to 10: If this is too much for you, remember you can halve the recipe or freeze leftovers and use them over time!

**This takes anywhere form 1 1/2 to 4 hours, with about 1/2 hour to 45 mins of active time**

2 tablespoons of veggie oil: (or sub any oil of your choice, I wouldn't recommend olive oil...you are really just using this to lube up the onions and veggies

2 onions chopped fine. Chopping intimidate you? Click here for a vid on how to easily chop an onion. I use yellow onions but you can use whatever you like. Red onions are the most healthy.

1 red bell pepper seeded, stemmed, and chopped. I'm not too sure if the color really matters, so if you can't find red, go for whatever is easiest.

6 garlic cloves minced. Yes, I know that cutting up garlic can be annoying, but it is significantly cheaper and better tasting than buying the stuff in a jar. However, once again, do as you wish.

1/4 cup of chili powder

1 tablespoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of red pepper flakes

1 teaspoon of dried oregano. You can use a bit more (maybe a tablespoon or so) of fresh oregano if you wish, but rarely is oregano sold fresh by the tablespoon so I usually use the dry stuff.

1/2 teaspoon of cayenne pepper

2 pounds of meat. This can be ANY meat. Any mix of meats as well. Ground beef is the standard. I like to use 1 lb of shredded chicken and sub in the rest with a 1/2 a cup of quinoa. Quinoa is a healthy meat substitute. I've also used ground turkey, bacon and pork as well. (Here is an awesome way to quickly shred chicken. If you don't have a mixer or Kitchenaid, then the good 'ole fashioned way with by forking away at some boiled chicken will do just fine too)

2 cans of red kidney beans (15 oz) drained and rinsed. Kidney beans not your thing? Try black beans. There are no dumb questions in life, draining and rinsing is a simple process. Open your can but don't take the lid off. While holding the lid with a few fingers shake the can upside down until no more liquid is coming out, then run the faucet and put the can under the water while pushing down slightly on the lid. Repeat the shaking process. Do this a couple of times to get the nasty juices out. Substitute celery, carrots, or zucchini for a paleo-friendly option.

1 can of diced tomatoes (28 oz)

1 can of tomato puree (28 oz) ***Of course you don't need to use canned anything. I do it because it is quicker and the tomatoes marinate in their own juices. For a more paleo or 'authentic' option simply dice your own tomatoes and use a food processor, blender, or emulsion blender to make your puree. Again, any medium to large tomato will do, I prefer hot house or beef steak tomatoes.***

salt and pepper 

Lime wedges, freshly grated extra sharp cheddar cheese, oyster crackers, sour cream, tortillas, or chopped scallions (optional).  These are your toppers, feel free to mix and match to your liking. If you are having a party put out an array of these for guests. I highly recommend making a habit of grating your own cheeses from a block. It saves a lot of money and tastes so much better. You can do a whole lot at once and save it for other tasty snacks.

Crock Pot/slow cooker. Don't have one? No fret, a dutch oven or large pot will do. However, because a slow cooker cooks all sides at once, you will have to be more attentive while using a dutch oven or pot.

***Green cooking tip: Remember to rinse out your cans before recycling them. If there is a lot of food residue in the can it will mold and be deemed useless to the recycling plant. A little TLC goes a long way!***

Directions:

**NOTE: There are several ways you can make this dish depending on what ingredients you use and how you choose to cook it. I've put in the two main methods below. If you have questions, feel free to comment below.**

Using Shredded or Chopped Meat:

1. Regardless if you are hand shredding or mixer shredding the process is the same. Boil the meat until mostly done, then shred. Can be made one day in advance, or can be frozen for up to 6 weeks (if double bagged). If you decide to use frozen meat, be sure to thaw it out the day before.

2. Do your prep work. If you are using a crock pot, now is the time to put the thing on, it takes forever to heat up.

3. Heat oil in slow cooker (use high, or you will wait years), dutch oven, or pot on medium. Throw in the onions, bell pepper, garlic, and all of your spices. stir and cook until onions are softened. (the onions should be almost translucent). Be sure to put the veggies in all at once to avoid burning the garlic. The moisture from the veggies helps the garlic from getting scorched by the heat an oil. This is a good tip for a lot of dishes!

4. Throw everything else into the pot, including your shredded meat. Give it a good mix with a wooden spatula to ensure that ingredients are well mixed. If you are using a dutch oven or pot crank the heat up to high or medium high depending on the intensity of your stove.

5. Cover, and let cook for at least 2 1/2 hours. Stir occasionally. If you are using a pot or dutch oven, cook for only 1 hour and stir more frequently to ensure that the chili doesn't burn on the bottom.

Using Ground Meat:

Everything remains the same except after step three add the raw meat. Crank her up to high and cook the meat until no pink remains. Be sure to break up the big chunks with your spatula, this ensures the meat is more evenly cooked and it sops up all that oniony goodness!

All of this typing has made me hungry! Can't wait for my batch to be finished!

Happy Eating!

-M

     This blog has MOVED! Check out https://adventuresoffoxintheforest.wordpress.com/ for more adventure and travel ideas!
   
 Fall/winter is one of my favorite cooking seasons for one main reason...crock pot recipes. I'm the kinda gal who can mow down on some chili any time of the year, but there is something special about chili in the cold or during a (Boncos) tailgate. I've included some great substitutions for this basic of all recipes. This one can also easily become paleo perfect as well. Feel free to expand and add your own flavor. Nervous? Just do what feels right...and ya - that's what she said.

These are super detailed instructions - for good reason. If you've never cooked before I promise you that you will be able to make a kick ass chili in several different ways after reading this post.

Recipe after the break

What you'll need to feed 8 to 10: If this is too much for you, remember you can halve the recipe or freeze leftovers and use them over time!

**This takes anywhere form 1 1/2 to 4 hours, with about 1/2 hour to 45 mins of active time**

2 tablespoons of veggie oil: (or sub any oil of your choice, I wouldn't recommend olive oil...you are really just using this to lube up the onions and veggies

2 onions chopped fine. Chopping intimidate you? Click here for a vid on how to easily chop an onion. I use yellow onions but you can use whatever you like. Red onions are the most healthy.

1 red bell pepper seeded, stemmed, and chopped. I'm not too sure if the color really matters, so if you can't find red, go for whatever is easiest.

6 garlic cloves minced. Yes, I know that cutting up garlic can be annoying, but it is significantly cheaper and better tasting than buying the stuff in a jar. However, once again, do as you wish.

1/4 cup of chili powder

1 tablespoon of ground cumin

2 teaspoons of ground coriander

1 teaspoon of red pepper flakes

1 teaspoon of dried oregano. You can use a bit more (maybe a tablespoon or so) of fresh oregano if you wish, but rarely is oregano sold fresh by the tablespoon so I usually use the dry stuff.

1/2 teaspoon of cayenne pepper

2 pounds of meat. This can be ANY meat. Any mix of meats as well. Ground beef is the standard. I like to use 1 lb of shredded chicken and sub in the rest with a 1/2 a cup of quinoa. Quinoa is a healthy meat substitute. I've also used ground turkey, bacon and pork as well. (Here is an awesome way to quickly shred chicken. If you don't have a mixer or Kitchenaid, then the good 'ole fashioned way with by forking away at some boiled chicken will do just fine too)

2 cans of red kidney beans (15 oz) drained and rinsed. Kidney beans not your thing? Try black beans. There are no dumb questions in life, draining and rinsing is a simple process. Open your can but don't take the lid off. While holding the lid with a few fingers shake the can upside down until no more liquid is coming out, then run the faucet and put the can under the water while pushing down slightly on the lid. Repeat the shaking process. Do this a couple of times to get the nasty juices out. Substitute celery, carrots, or zucchini for a paleo-friendly option.

1 can of diced tomatoes (28 oz)

1 can of tomato puree (28 oz) ***Of course you don't need to use canned anything. I do it because it is quicker and the tomatoes marinate in their own juices. For a more paleo or 'authentic' option simply dice your own tomatoes and use a food processor, blender, or emulsion blender to make your puree. Again, any medium to large tomato will do, I prefer hot house or beef steak tomatoes.***

salt and pepper 

Lime wedges, freshly grated extra sharp cheddar cheese, oyster crackers, sour cream, tortillas, or chopped scallions (optional).  These are your toppers, feel free to mix and match to your liking. If you are having a party put out an array of these for guests. I highly recommend making a habit of grating your own cheeses from a block. It saves a lot of money and tastes so much better. You can do a whole lot at once and save it for other tasty snacks.

Crock Pot/slow cooker. Don't have one? No fret, a dutch oven or large pot will do. However, because a slow cooker cooks all sides at once, you will have to be more attentive while using a dutch oven or pot.

***Green cooking tip: Remember to rinse out your cans before recycling them. If there is a lot of food residue in the can it will mold and be deemed useless to the recycling plant. A little TLC goes a long way!***

Directions:

**NOTE: There are several ways you can make this dish depending on what ingredients you use and how you choose to cook it. I've put in the two main methods below. If you have questions, feel free to comment below.**

Using Shredded or Chopped Meat:

1. Regardless if you are hand shredding or mixer shredding the process is the same. Boil the meat until mostly done, then shred. Can be made one day in advance, or can be frozen for up to 6 weeks (if double bagged). If you decide to use frozen meat, be sure to thaw it out the day before.

2. Do your prep work. If you are using a crock pot, now is the time to put the thing on, it takes forever to heat up.

3. Heat oil in slow cooker (use high, or you will wait years), dutch oven, or pot on medium. Throw in the onions, bell pepper, garlic, and all of your spices. stir and cook until onions are softened. (the onions should be almost translucent). Be sure to put the veggies in all at once to avoid burning the garlic. The moisture from the veggies helps the garlic from getting scorched by the heat an oil. This is a good tip for a lot of dishes!

4. Throw everything else into the pot, including your shredded meat. Give it a good mix with a wooden spatula to ensure that ingredients are well mixed. If you are using a dutch oven or pot crank the heat up to high or medium high depending on the intensity of your stove.

5. Cover, and let cook for at least 2 1/2 hours. Stir occasionally. If you are using a pot or dutch oven, cook for only 1 hour and stir more frequently to ensure that the chili doesn't burn on the bottom.

Using Ground Meat:

Everything remains the same except after step three add the raw meat. Crank her up to high and cook the meat until no pink remains. Be sure to break up the big chunks with your spatula, this ensures the meat is more evenly cooked and it sops up all that oniony goodness!

All of this typing has made me hungry! Can't wait for my batch to be finished!

Happy Eating!

-M