PEPPERCORN CHILI - SLOW COOKER
This is my own creation. I wanted to make a spicy chili with a "bite" to it. Literally, I wanted something firm in the chili. My pepper mill inspired me last year for a block party's chili contest. I added whole peppercorns, and my new favorite recipe was born! You can adjust the heat level in this dish by adding or subtracting peppercorns, cooking longer or shorter times and refrigerating the chili overnight before cooking it. The more this chili ages, the softer the peppercorns become and the less intensity they hold.
Provided by Burned Toast
Categories One Dish Meal
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Brown beef stew meat in large skillet just until the edges are browned.
- While the beef browns, in large crockpot (greater than 3 quarts), combine onion, green pepper, tomatoes (not juice), kidney beans, chili beans, tomato paste and tomato sauce. Stir and add the remaining herbs and spices. Mix well.
- Add beef and combine well. Stir in reserved tomato juice until mixture is soupy and two inches from the rim of the slow cooker. Do not overfill. Note: The remainder of the juice can be refrigerated in a sealed container in case you want to add it later.
- Turn the slow cooker to low, cover and allow the chili to cook for a minimum of 8 hours. To help soften the peppercorns and reduce the heat, remove the crock pot from the heating unit and refrigerate overnight.
- Hints: To thicken chili, add additional beans or instant potato flakes. To thin chili, add remaining tomato juice.
- Serve in large bowls. Presentation tip: Place serving bowls of Saltines, sour cream, onion, tomatoes and grated cheese on the table and enjoy!
Nutrition Facts : Calories 424.1, Fat 20.5, SaturatedFat 7.9, Cholesterol 78.7, Sodium 910.6, Carbohydrate 31.9, Fiber 9.2, Sugar 8.5, Protein 29.4
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