Low & Slow Chili
ground beef, yellow onion, garlic, pinto beans, tomatoes, habanero, tomato paste, green chiles, beer, chili powder, oregano, cumin, cayenne
Sometimes we like to compare the process of making chili to smoking barbecue. It’s all about not over-fussing with the ingredients and really taking your time. We’d even argue that the end result is best served the day after you make it so the flavors have a chance to marinate and meld into themselves.
So, while you can make this chili quickly and eat it up the same day, we’d recommend you take your time and go low and slow. Sit back, let it cook, kick your feet up, and chill.
2 pounds ground beef*
1 large yellow onion, diced
2 cloves garlic, minced
1 (15-ounce) can pinto beans, drained
2 (11 ½-ounce) cans diced tomatoes
½ habanero chili, seeded and very finely chopped (use less or more depending on your taste for spice)
1 (6-ounce) can tomato paste
1 (4-ounce) can diced green chiles
1 can beer (we prefer dark beer for a deeper flavor)
¼ cup chili powder
1 tablespoon dried oregano
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
Sea salt, to taste
Brown the ground beef in a skillet over medium-low/medium heat with the onion and the garlic until no pink remains.
Add the browned meat, garlic, and onions to all the other ingredients in a Crock-Pot or slow cooker*. Stir well and then cook on low for 8–9 hours or high for 4–6*.
Serve topped with optional fixin’s such as sour cream, shredded cheese, chopped cilantro, diced onions, or crumbled tortilla chips.
Pro Tip 1:
While we prefer beef, this recipe really lends itself well to other meats. You can replace the beef with ground turkey, bison, ostrich, or other game meats.
Pro Tip 2:
To make this in our 3-in-1 Thermal Bag, place the browned meat, garlic, and onions plus all the other ingredients in a pot or Dutch Oven, rather than a Crock-Pot, as mentioned in Step 2. Bring to a rolling boil, then reduce the heat and cover. Let cook, covered, for 10–15 minutes. Remove from the stove top and place onto a dish towel or trivet inside the Thermal Bag. Seal in and let cook for 4–6 hours.
Pro Tip 3:
We prefer to cook it on low to bring out the flavors. And it’s even better to make the chili Saturday so that the flavor goodness has had ample time to marinate in itself by Sunday