Hands down. Not lying.
Slow cooked, meaty, beany, smoky, spicy… It’s dreamy, it really is. My slow-cooked hickory smoked chili does not need anymore words. So. Damn. Good.
Seriously. I’m not lying when this doesn’t require anything more to describe it. But now I have to try and persuade you to make it somehow… hm… Well, a couple options: a) this recipe is totally easy and can be done on the stove top or slow cooker and b) it’s fucking delicious. There. You have no choice but to make this and let me know what you think.
Slow-cooked hickory smoked chili
What you’ll need:
– 3 tsps ghee or vegetable oil
– 1 whole yellow onion, diced
– 3 cloves garlic, minced
– 1.25lbs of ground beef (80% lean, 20% fat)
– 1 can of beer
– 2 1/2 cups pork/beef broth
– 1 (28.5oz) can diced tomatoes, lightly drained
– 1 can tomato paste
– 4 cups dried red kidney beans, soaked overnight, drained
– 2 heaping tbsp ground cumin
– 4 heaping tsps cayenne pepper
– 3 tbsp cocoa powder
– 1 tbsp liquid smoke
– 3 tsps kosher salt
– 1 tsp black pepper
– 2 cups fresh cilantro, chopped and packed
What you’ll need to do:
1. In a large pot over medium-high heat, melt the ghee/vegetable oil.
2. Once hot, add the onions and garlic and saute for 1-2 minutes, or until it starts to become fragrant and translucent.
3. Add your ground beef to the pot and stir to break up the meat.
4. Deglaze the pan with a can of beer (I used Old Milwaukee).
5. Add the pork broth and diced tomatoes to the pot.
6. Add the tomato paste, kidney beans, seasoning spices and fresh cilantro. Reduce heat to low and simmer for 3 hours.
7. If using a slow cooker, throw everything into the crock pot on low for 8-10 hours.
8. Serve with corn bread. Makes 8-10 servings.