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crockpot chili

You’ve really got to like* the ‘ole crockpot!

*Note, many would say “love” here without even thinking, but I choose that word carefully, recalling the following story: One day as a child, walking with my grandfather in the little town in NH where he lived, we passed a local bakery from which the smell of delicious treats wafted into the streets. I exclaimed, “I love donuts!” He calmly and wisely corrected me, “You don’t love things, you love people.”

I get a good four hearty meals out of this one. Now, it’s no secret a guy’s chili recipe is often just that — a secret — and I’m no different on that score. :) So, I will mention a few of the basic ingredients:

28 oz can ground peeled tomatoes
15 oz can black beans
15 oz can kidney beans
2 carrots
1/2 red onion
2 jalapenos
broccoli (3 oz added with each serving)

All the canned goods are of the no-salt-added variety and the beans and carrots are organic. As for spices, I have a few different combinations I employ, depending on my mood. They are all written down. Most are absolutely incendiary, chosen from my large arsenal of dried ground peppers, etc.. However, I have some smokier and fruitier options as well.

The addition of an adult beverage is used to bring out the alcohol-soluble flavor component of the tomatoes and to impart its own to the mix. It’s fun to experiment here with beer, wine, flavored rums, you name it. To balance out the heat, I add some juice or maple syrup.

OK, I’m getting carried away. That’s all I’m going to say. ;)

In this picture, I garnished with a little chopped cilantro and a third of an avocado, freshly scooped from its shell, to help put out the fire. A dollop of yogurt or sour cream also does the trick.


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