From My Cookbook… Dave’s Chili #7, Crockpot Chili
I like chili! In fact, I like chili so much that I’ve developed seven different versions. This version uses two meats, cooks all night, and finishes in the morning. Then, we do something different. And that is a key to many good chili recipes…
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
Introduction
I’ve been cooking and around cooking for a long time. Let me tell you a couple of the important things I’ve learned. The first is that you must start with quality ingredients. Your finished dish will only be as good as what you put into it. The second is that good cooking takes time. Yes, I know all about pressure cookers and Instant Pots. And of course, they have their place. But, at least for me, the best food experiences come from taking it slow and letting time work for you. Whether it’s a low and slow simmer or placing a dish in the refrigerator to allow the flavors to “marry” overnight.
And that’s just what we do with this recipe. You already know that many pasta sauces are better the next day, and it’s the same with chili. In fact, you would be surprised to learn that some restaurants absolutely will not serve chili the day it is made.
I hope you enjoy this delicious chili. And, oh, why not go ahead and buy my cookbook while you are thinking about it so you can try some of the other chili versions? Just click on the link in Note 1 and get your own copy. Or a copy for someone you love!
David Giustozzi’s Chili #7, Crock Pot Chili
I wanted to try cooking chili in the crock pot, so I developed this recipe. What I like about it is that it uses two meats and, once you get it going, it’s hands-free except at the end. I start the crock pot at night and turn it off in the morning when I pull or chop the meat and finish cooking it. If you have time, you can finish it in the crock pot, making it a true one-dish meal. Or finish in a stock pot on the stove. Your choice!
As you know, chili, like spaghetti sauce, is better the second day after the flavors have had a chance to “marry” in the refrigerator, so you can make this in advance and heat it up for the crowd on game day or whatever. While I consider myself a chili purist (only meat and seasonings, nothing else). I’ve found that not everyone is this way, so I developed 6 additional recipes for various chili cookoffs and for other people, and this dish is a modification of my chili #2. This recipe really benefits from the added cheese, and of course, the corn chips and jalapenos are good with it too, so while optional, I recommend adding these ingredients to this recipe.
Ingredients
2 lb. boneless chuck roast, trimmed
2 lb. Boston Butt roast, trimmed
4 tablespoons pure oil
28 oz can petite diced tomatoes
6 cloves garlic, minced
2 bay leaves
1 1/2 6 oz cans tomato paste
2 tbsp. cumin
3 cups beef bouillon (Note 2)
2 small (or one large) onions, minced
1 heaping cup chili powder (Note 1)
2 15.5 oz cans, kidney beans
2 tsp. freshly ground black pepper
2 teaspoons salt
1 teaspoon thyme
2 teaspoons dried oregano, Mexican style, preferred
1 teaspoon sage
Shredded cheddar cheese (optional but recommended)
½ teaspoon crushed red pepper or cayenne (optional)
Sliced jalapenos, Fritos, hot sauce (optional)
Directions
Toast the spices (except salt and pepper) in a fry pan until fragrant. Remove from heat and reserve.
In a 7-quart or larger crock pot, pour the oil and place the roasts fat side up.
In a large glass mixing bowl, combine the tomatoes, tomato paste, onions, and garlic and mix well. Add the spices and beef bouillon, stir well. Pour over roasts in the crock pot. Cook on low for 10 hours.
Turn off crock pot, remove roasts to platters, and let them cool. Pull or shred, removing excess fat (Note 3).
Return the meat to the crock pot, then stir in the kidney beans. Add the pepper, adjust the chili powder, and salt. (Note 4).
Remove chili to a large bowl, allow to cool, and refrigerate overnight.
Reheat on low for at least 60 minutes. Top with cheese, jalapenos, Fritos, or Tabasco. Serve with crackers
Notes
Use either Texas-style or Alton Brown’s chili powder for the best results. Always use the best ingredients!
I like Better than Bouillon beef base the best. It’s a little salty, so be careful with adding salt until after tasting
Pull with two forks or cut. If you undercook the meat, it will need to be cut with a knife. You almost can’t overcook pork or chuck, so err on the side of cooking a little more than less.
If you are having your chili the same day, do not turn the crockpot off and continue cooking on high for 60-90 minutes after adding meat and beans. Alternatively, you can transfer to a stock pot to finish.
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Dave’s Chili Number 7, Crockpot Chili
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Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating hearty food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi (Note 1).
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Notes
Please note that as an Amazon Affiliate, I may earn a small commission on the sale of any of these recommended resources.
Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ
Achieve Your Dreams: A Complete Guide to Live Your Best Life by David Giustozzi: https://amzn.to/3IxEFgy