A meaty chili from our family cookbook, just brown the meat and then finish in the slow cooker. A cousin calls my sister's sausage chili recipe 'magnificent'!
In 2003, my family on my mother’s side published a family cookbook, collecting 350 recipes from more than a dozen families and three countries. What a collection of tried-and-true family recipes!
At family gatherings, we stand in the kitchen – fussing over the food, of course – and compare notes from the cookbook. "Did you try Laura’s Carrot Soup?" "What about That Pink Salad?"
Still, some times a great recipe is overlooked until someone saves the day, as happened when Cousin Ingrid wrote, “Before the Super Bowl, you must tell your readers about the wonders of your sister's Crockpot Chili. It's absolutely magnificent and would make a great Game Day meal.”
So for anyone with a pot of chili in Super Bowl plans, this is my sister’s magnificent chili. It takes just a few minutes to cook the meat and sausage, then throw the rest into the slow cooker – yes, those onions and peppers go straight in, raw, and the results are great.
Another tip from my sister: chili served with – preferably over – cornbread is one of her teenage boys’ favorite things to eat. I’m willing to bet they’re not alone.
CROCKPOT CHILI
Time to table: 7 – 24 hours
Makes 6 cups
- 1 pound hamburger
- 1 pound pork sausage, preferably spicy
- 1 large onion, chopped small
- 1 pepper, chopped (see TIPS)
- 2 ribs celery, chopped
- 2 cloves garlic, chopped
- 15 ounces canned red kidney beans, rinsed and drained
- 28 ounces canned diced tomatoes
- 6 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- Pepper or cayenne pepper to taste
Brown meats in a skillet, drain off excess fat. While the meat cooks, add the remaining ingredients to crockpot. Add the meat when it’s done and stir well to combine. Cover and cook on high for 6 hours or on low for 8 – 10 hours. Best served the second day.
My sister says her chili can be cooked on the stovetop. I wouldn’t hesitate to cook it in the oven at 250F for five hours, just like the Oven-Cooked Lentil Soup. The chili seems to lack liquid when starting out but turns out just fine. This is such a meaty chili, it can take a good measure of vegetable and grain additions. Some times I add corn, more tomato, more beans, diced sweet potato.
A Super Bowl Menu Starring My Sister's Crockpot Chili
Crockpot Chili (above)
Alice Waters' Coleslaw
No Knead English-Muffin Bread
Vanilla Brownies
More Hot Soups for Chilly Winter Days
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