Smokehouse Chili
Chili that is so good, I almost took first place in a competition. Allllllllllmost!
Ingredients
- 1 Diced Medium Yellow Onion
- 1-2 Cups Mixed Diced Bell or Sweet Peppers
- 2 Tbsp Minced Garlic
- 4 Tbsp Butter
- 3 14.5 Oz Cans Diced Tomato
- 3 15.5 Oz Cans Kidney Beans Drained
- 1 8 Oz Can Tomato Sauce
- 1/4 Cup Honey
- 1 tsp Black Pepper
- 1 Tbsp Kosher Salt
- 2 Tbsp Paprika
- 1 Tbsp Cumin
- 2 tsp Coriander
- 4 Tbsp Chili Powder
- 1 LB Chopped Smoked Beef Roast or Ground Beef
Instructions
- In a frying pan, melt the butter. Add the peppers, onion, and garlic. Cook them on medium heat until they begin to slightly soften. You are just starting the cooking process here. Remove them from the heat and put in a crock pot. Add the rest of the ingredients. Make sure to drain the beans before you add them to the rest of the ingredients. Stir to combine. If you have a smaller crock pot, mix everything together in a large bowl, then add it to the crock pot.
- Let the chili simmer in the crock pot on high heat for 2-3 hours. There isn’t much cooking that needs to be done. You are just stewing everything together to get those flavors on everything. If it cooks for too long, the beans will dry out. Serve in a bowl with a slice of corn bread. Enjoy!