De Ma Cuisine

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March 2012

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12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

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