When I came across this recipe on Mel's Kitchen Cafe, I immediately wanted to try it. Normally, when it comes to chili, I totally wing it and end up with a new recipe each time. I LOVE it. But there was something special, something unique about this recipe, so I did my best to follow it to a T. I love the wide array of vegetables in this chili. I think that's my favorite part of this recipe. It's not just meat, beans, and tomatoes
The only changes I made to the original recipe (besides slow cooking rather than stove-topping it) were roasted red peppers for sundried tomatoes (as I didn't have any) and I added jalapeños--making my chili a bit heavier on the "heat" than the "sweet" side of things. . It was still really delicious, and we're super excited to have leftovers. Chili just gets better with time.
Sweet Heat Chili
recipe adapted from melskitchencafe.com
Serves 8-10
Ingredients
1 medium onion, diced
1 large green bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
1/2 to 1 lb ground meat
4 cups beef stock
2 cans (28 oz. each) whole stewed tomatoes
1- 14oz can kidney red beans, drained and rinsed
1- 14 oz can black beans, drained and rinsed
1/2 cup roasted red peppers, chopped
1 jalapeño pepper, seeded and diced
1 jalapeño pepper, seeded and diced
3 bay leaves
1 tsp dry mustard
1 Tbsp chili powder
1 tsp paprika
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Directions
Heat a medium skillet over medium low heat and brown the ground meat. Drain and rinse off excess fat.
Pour the cans of stewed tomatoes into a food processor and pulse a few times to desired consistency.
Combine all ingredients into a 6 or 7 quart slow cooker and cook on low 6-8 hours, or on high 4 hours.
Serve with a dollop of sour cream.
----
Don't miss a recipe! Subscribe.
- Follow RecipesDream
- Follow @us
