Emily’s Award Winning Three Bean Crockpot Chili
Servings 8 -10 servings
Calories
Ingredients
- 8 oz bacon cut into 1 inch pieces
- 2 lbs ground beef 93% lean
- 2 large white onions diced (I diced one very finely in a food processor, and the other a bit more chunky)
- 2 stalks celery diced
- 3 garlic cloves diced
- ¼ green bell pepper diced
- ½ red bell pepper diced
- 1 Jalapeño finely diced, seeds removed
- 1 - 16 oz can tomato sauce
- 1 can Rotel tomatoes mild
- 2 - 16 oz cans diced tomatoes
- 1 - 7 oz can chopped green chiles
- 1 can red kidney beans
- 1 can pinto beans
- 1 can black beans
- 1 tbsp Worcestershire sauce
- 1 beef or chicken bouillon cube
- 1 Tbsp cumin
- 2 tsp oregano
- 3 Tbsp chili powder more or less to taste
- 2 Tbsp dry parsley crumbled
- 1 Tbsp cocoa powder
- ½ tsp cinnamon
- 1 Tbsp Salt or more, to taste
- 1 tsp pepper
- 1 tsp cayenne
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 12 oz dark beer I used Guinness
- Lime crema and cilantro for garnish
For the lime crema:
- ¾ cup sour cream
- 1 Tbsp fresh lime juice
- 1 & 1/2 tsp fresh grated lime peel
Instructions
- Saute bacon until crisp in large skillet; remove from pan and drain. Drain off all but 2 Tbsp of bacon fat. Add lean ground beef, onion, celery, garlic, green, red and jalapeno peppers and saute until beef is browned and vegetables are tender.
- Put meat and vegetable mixture into a crockpot. Crumble crisp bacon and add rest to pot with all remaining ingredients except cilantro. Cook on low heat for 6-8 hours; taste and adjust seasonings if necessary.
To Make the Lime Crema:
- Mix together the sour cream, lime juice and lime zest.
- Garnish with a drizzle of lime crema and cilantro.
Notes
I suggested to Emily that she only serve cilantro on the side; though we love it many don't. If serving to folks that love it like we do? Mix about a quarter cup chopped to the chili right before serving it.
Nutrition
Serving: 1grams