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Sunday, January 8, 2012

Slow Cooker Sunday: Spicy Beef Chili

My mom gave us our slow cooker a year or so ago. When we first saw it, we were baffled by this strange rice-cooker-like thingy and we didn’t know what to do with it. So I stuck it inside one of our cupboards and kinda forgot about it. And there it sat for many, many, MANY months… sad, unused and feeling a bit discarded until…

In a rare moment of brilliance, I decided to browse around the internet and the wondrous world of slow cooker opened up for me. Little did we know that this weird kitchen gadget can cook almost any type of food known to man! We missed a LOT by not using it all these time. Now, we mean to remedy that.




So, here goes. First up is the Spicy Beef Chili, Spicy Beautiful style. This is commonly known in the Philippines as Chili con Carne, which means “chili pepper with meat”, and can be found in most American and Mexican restaurants that abound here. This is a great recipe for those people who love eating hot and spicy food, and some with beer on the side (you know what I mean).

With the slow cooker, this aromatic dish filled our home with its spicy, mouthwatering goodness for hours! When it was done (just in time before midnight), the texture of the beans had just the right amount of softness. The dish was a little bit above-average on the spicy side and with a bite of heat at the end, just the way we like it. For a first try in slow cooker dishes, this one was a hit!

We had this for our New Year’s “media noche” and it fit perfectly with the weather since it was raining steadily the whole day. The leftover was still amazing the next day, more so when it was paired with Snyder’s White Corn Tortilla Chips and an ice-cold bottle of beer! Or a couple of bottles. :)




 Spicy Beef Chili

  • 1 pound ground beef
  • 1 pound dried white beans
  • 3 cloves of garlic, minced
  • 2 medium-sized onions, minced
  • 3 jalepenos, halved, seeded and chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano
  • 5 tablespoon ground chili powder
  • 1 teaspoon ground black pepper, or to taste
  • 2 teaspoon cayenne pepper, or to taste
  • 2 teaspoon ground red pepper, or to taste
  • 1 can (400 grams) diced tomatoes
  • 1 can (150 grams) tomato paste
  • 5 stalks of celery, chopped
  • 2 beef cubes dissolved in 500ml or 3 cups of water
  • 2 cups of grated cheddar cheese
  • Salt, to taste
  • 1 bag of tortilla chips (optional)


1. To prepare the dried white beans, spread in a tray and remove any debris then rinse thoroughly. Place the beans in a large bowl and soak in at least 3 inches of tap water. Cover and set aside at room temperature for 6-8 hours, or overnight if preferable. Drain soaked white beans and set aside.

2. In a medium nonstick pot, sauté the ground beef until lightly brown. Remove excess oil then add the garlic and cook for a minute or until the garlic are slightly golden. Add the onions and cook for 2-3 minutes until the onions are transparent.

3. Add the chopped jalapeno peppers, chili powder, thyme, oregano, cumin, black pepper, cayenne pepper, red pepper and salt while stirring constantly for 1-2 minutes. For a mildly spicy chili, reduce the amount of jalapenos, black pepper, cayenne pepper and red pepper into half.

4. Add the diced tomatoes and tomato paste and stir until it boils.

5. Remove from heat and pour mixture into the stoneware pot of the slow cooker. Add the beef stock (beef cubes dissolved in water) and white beans. Mix well, cover and cook in high for 2 hours.

6. After 2 hours, add the chopped celery and stir in 1 cup of the grated cheddar cheese, then cook in low for 4 more hours.

7. Serve in medium-sized bowls, topped with the remaining grated cheddar cheese. You can also garnish with chopped jalapeno and with a serving of tortilla chips on the side, for those daredevil types. Or you can pour on top of rice to be on the safe side.







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