Recipe by
Mary Baker
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Serves
12-plus hungry miner sized servings
This hearty chili will be sure to warm you (and a whole host of friends) up!
Categories
Ingredients
- ½ lb. bacon, cut into small chunks before cooking
- 1 ½ lbs. ground beef
- 1 lb. chorizo
- 1 (10 oz.) can beef broth
- ½ lg can tomato juice
- 3 (1 lb.) cans kidney beans
- 1 (14 oz.) can crushed tomatoes (plain or spiced for chili)
- 1 (6 oz.) can tomato paste
- 1 med to lg. onion, chopped
- 2 oz. chili powder
- 2 oz. cayenne pepper
- ½ T. ground cumin
- ½ T. oregano
- ¾ T. paprika
- 1 fresh jalapeno pepper or Serrano pepper (Serrano chilies are 3 times hotter than jalapenos, so don’t let the small size fool you!)
- 1 ½ garlic cloves
- 1 med to lg fresh tomato
Directions
- Fry the bacon until it starts to brown, then put it into the crock pot.
- Keep two tablespoons of bacon drippings in the pan and brown the ground beef and chorizo. Drain when cooked.
- Put the beef broth, tomato juice, ground beef mixture, beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne pepper, ground cumin, oregano and paprika into the crock pot.
- Cut the stems off the fresh jalapenos and cut them in two or three pieces.
- Place the peppers, garlic, and whole fresh tomatoes into a food processor and puree.
- Put this puree mixture into the crock pot, stir to mix and let it cook for ten to twelve hours on low or five to six hours on high.
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