So I’ve made a few pots of tasty chili in my lifetime, but this time I wanted a simmered-all-day chili.
Plus, I wanted to use that damn crock pot.
Problem is, neither the boy nor I care too much for beans, and finding a beanless chili recipe is … practically impossible.
I found a chili recipe in my crock pot cookbook that sounded decent (but had beans) and then improvised:

The Goods:
2 lbs chuck, cut into little bitty cubes
1 15oz(ish) can whole tomatoes. (fish out the tomatoes and chop them, but don’t lose any of the liquid. it all goes into the recipe.)
1 onion, chopped
1 cup corn (I used frozen)
1 handful chopped scallion
1/2 cup tomato paste
2 or 3 heaping spoonfuls of Gonzo Supermash
1 tbsp mustard (Gonzo’s Black Fly is awesome, but I’d just run out, so I used regular old Gulden’s)
chili powder (the recipe said 1 tbsp, but that’s bull. srsly.)
ground cumin
dried oregano
dried parsley
garlic powder
adobo seasoning
olive oil

The Process:

get yourself a bigass skillet, go once or twice around the bottom with some olive oil.
get it nice and hot, and brown the 2 lbs of chuck. this takes a while.
dump everything except spices and condiments into the crock pot (meat, tomato, etc) and give it a good stir.
flavor it: add supermash, mustard, a tablespoon or two of chili powder, a dash of cumin, 1 tsp oregano, some ridiculous amount of parsley, and a dash of nutmeg.

cover the crock pot, cook on low. leave it alone for about 6 hours. At hour six, give in to your temptation to poke at the delicious-smelling things in the pot. taste. add salt and pepper, and more chili powder, garlic powder, cumin, and adobo to taste. pop the lid back on and let it get ridiculously happy for 1 1/2 to 2 more hours.

serve hot with some shredded cheese and a glob of sour cream on top.

goes great with corn bread! i used the jiffy mix but i sprinkled some awesome dry rub on top before baking it. mmmmmmmm……

the cookbook said 8 servings, but I only managed to get 4 generous servings out of the pot. That’s just fine by me though!