Football Sunday calls for good food with minimal effort. For the first football Sunday of the season we decided to make a bean-free chili in the crock pot. My husband happens to love chili, unfortunately, the beans do not love him. This bean free version adds extra peppers for spice and makes both of us happy.
– 1 lb ground turkey
– 1 lb ground beef
– 1 lb spicy sausage
– 1 28 oz can of tomato puree
– 2 16 oz cans of diced tomatoes
-1 can tomato paste
-1 onion, diced
– 1 green pepper, diced
– 1 red pepper, diced
– 2 jalapeno peppers, diced
-1 poblano pepper, diced
– 1 cup celery, chopped
– 1 tsp cayenne powder
– 3 tsp cumin
– 6 Tsp chili powder
– 1 Tbsp crushed garlic
– 1 tsp dried oregano
– 1 bottle beer (we used Hacker-Pschorr Original Oktoberfest )
– 2-3 dashes of Frank’s Red Hot
1. In a large pot (or in our case the lining of our crock pot is stove-top and oven safe) brown all the meat breaking into small crumbles. Drain grease when fully cooked.
2. Add the diced onion, peppers, and celery to the meat and mix, cook for 5 minutes on medium-high heat.
3. Add all of the seasoning (I use heaping proportions of the spices, not level measurements) to the meat and pepper mixture, cook for a few minutes until fragrant.
4. Add the cans of tomatoes, beer, Franks, and tomato paste, mix fully.
5. Transfer the chili into your crock pot and cook on low for 4-6 hours.
To serve I made a jalapeno corn bake (recipe to come) and coleslaw for the side. I like a little avocado on top of my chili, or we eat it with tortilla chips. We aren’t big on the sour cream and cheese route, but add whatever you like to this spicy chili. As with all chili, it’s even better the next day!