Slow-Cooker Chili is a Family Favorite
Chris’s Oh Yeah Chili
The following recipe is a favorite of Durham dad Chris Vitiello and his two girls:
1 lb. ground beef
1 lb. ground turkey
1/2 a large onion
6 cloves garlic, pressed
3 poblano peppers
4 serrano peppers
1 habanero pepper (if you like it hot)
1 can diced tomatoes (or 4 fresh diced tomatoes)
1 16 oz. jar of salsa
1 can beans (kidney, pinto)
1 bottle cheap beer (pale or lager)
1 tablespoon chili powder
1 teaspoon each salt, paprika, cinnamon, ground black pepper, curry
Brown the meat, drain the fat and add to the slow cooker (set on low) with half of the bottle of beer.
Take all of the seeds out of the peppers and blend the peppers to a fine paste in the food processor.
Sweat the peppers, garlic and onions with the rest of the beer on the stovetop.
Clean and dice the tomatillos. Add the peppers, tomatillos and all remaining ingredients to the slow cooker.
Stir and cook for at least 4 hours. A cup of frozen corn or macaroni can be added during the last hour of cooking if you like.