Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either. | 2. Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place. | 3. Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain. | 4. Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients. | 5. Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting… but if you must and running short on time, can be done roughly around 5 hours on HIGH. | 6. Remove and Discard the Bay Leaves before serving. | 7. Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad. | 8. Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah. | 9. ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together. | 10. Directions for freezing and/or reheating portions: | 11. Let Chili cool before freezing. | 12. Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half). | 13. Seal and lay each bag flat. | 14. Stack bags of chili in freezer. | 15. Freeze up to 1 month. | 16. Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave). | 17. Pour thawed chili into a 9-inch square baking dish. | 18. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. | 19. Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	3	pounds	ground ground lean	1904.0043	4.216	287.3687	82.5522
sausage	1	lb	ground	2063.8847	8.437000000000001	109.3178	173.5931
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chili seasoning mix mccormick seasoning	1	packet		-	-	-	-
garlic clove	4			-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato paste	2	cans		278.8	64.294	14.687999999999999	1.598
red kidney bean	2	cans	Red	1820.6897	329.931	134.4552	1.3793
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
beer	1	bottle		-	-	-	-
oregano	1	tablespoon	ground	7.95	2.0676	0.27	0.1284
paprika	1/2	teaspoon	ground	3.2430000000000003	0.6209	0.1626	0.1482
kosher salt	1	teaspoon	iodized	-	-	-	-
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.