Triple Delight Chili
Great for those chilly winter days to warm you from the inside out!
Servings 10 + servings
Brown chorizo in a large heavy bottom frying pan with olive oil over medium high heat.. Break up and stir chotizo until nicely browned. Remove to Crockpot.
Add more olive oil, if pan seems dry.
Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker when browned.
Turn heat down to medium low heat. Saute' onion until translucent.
Add garlic and saute' for a few more minutes.
Add jalapenos, chipotles and a few cups of tomatoes.
Let the tomatoes loosen the fond (the brown stuff) from the bottom of the pan. It should take 5 to 10 minutes on medium heat,
Meanwhile, add the rest of the tomatoes, and all the spices to the slow cooker.
When the bottom of the dutch oven is clean, transfer all of the ingredients to the slow cooker. Add beans.
Heat the chili on high until the mixture comes to a low bubble, then reduce heat to low. Cook for a few hours on low, then cool to room temperature and refrigerate overnight. This is an important step. If you have to have it for dinner the same night, it won't be as good!
The next morning scrape off the accumulated fat off the top and discard. Return to slow cooker for about an hour until the chili comes to a slow boil.
Reduce heat to low and cook for another 5 hours or more. 8 hours won't hurt it.
About 1/2 hour before serving, remove lid and stir in corn meal.
Serve hot with cornbread and a side salad, if desired.
Cooling the chili overnight makes the it so much better! There is no comparison to chili that has been cooked one day.
Leftovers can be refrigerated for 3-4 days.
Reheat in microwave or, covered, in 350°F oven for about 25 minutes, until hot.
For longer storage, freeze up to 6 months.
Thaw in refrigerator. Reheat per above instructions.
Perfect garnishes for chili:
Serve with cornbread. (Mandatory in my opinion!)
- green onion
- creme fraiche or sour cream
- queso fresco or cotija
- pickled jalapeno
Calories: 399kcal | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 1360mg | Potassium: 1464mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1495IU | Vitamin C: 35.2mg | Calcium: 161mg | Iron: 8.5mg