Triple Delight Chili
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5 from 6 votes

Triple Delight Chili

Great for those chilly winter days to warm you from the inside out!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 10 hours
Total Time 10 hours 40 minutes
Servings 10 + servings
Calories 399kcal
Author Beth Neels
Cost $4

Equipment

Ingredients

Instructions

  • 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.
    Chorizo in large dutch oven browning over high heat
  • Add more olive oil, if pan seems dry.
  • Brown beef in the same pan, until nicely browned. Again, remove to slow cooker.
    ground beef browning in dutch oven.
  • Brown venison in the same pan. Turning to brown on all sides. Remove to slow cooker when browned.
    Venison chunks browning in dutch oven
  • Turn heat down to medium low heat. Saute' onion until translucent.
    onions browning in same dutch oven as meat with fond on the bottom of the pan
  • Add garlic and saute' for a few more minutes.
    garlic added to golden browned onions
  • Add jalapenos, chipotles and a few cups of tomatoes.
    jalapenos added to onion and garlic
  • 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,
    tomatoes added to onions, garlic and jalapenos in dutch oven to loosen fond from the bottom
  • Meanwhile, add the rest of the tomatoes, and all the spices to the slow cooker.
    piles of different spices added to tomatoes in slow cooker, before stirring
  • When the bottom of the dutch oven is clean, transfer all of the ingredients to the slow cooker. Add beans.
    beans added to meats and tomatoes in crockpot
  • 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!
    chili in slow cooker
  • 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.
    corn meal added to thickened chili
  • Serve hot with cornbread and a side salad, if desired.

Notes

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:
  • green onion
  • cheese
  • creme fraiche or sour cream
  • queso fresco or cotija
  • cilantro
  • parsley
  • pickled jalapeno
Serve with cornbread. (Mandatory in my opinion!)

Nutrition

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