Ingredients
-
1 lb bacon, cut up in small chunks
-
4 lbs ground beef
-
4 (1 lb) cans canned kidney beans
-
28 ounces canned crushed tomatoes (Hunts has them spiced for chili)
-
12 ounces tomato paste
-
4 ounces chili powder
-
4 ounces cayenne pepper (dry powder)
-
2 (10 ounce) cans beef broth
-
2 fresh tomatoes
-
3 garlic cloves
-
1 tablespoon ground cumin
-
1 tablespoon oregano
-
1 1/2 tablespoons paprika
-
2 onions, finely chopped
-
2 jalapeno peppers or 2 serrano peppers
Instructions
- Fry the bacon until it starts to brown, then put it into the crock pot.
- In the bacon drippings, brown the ground beef.
- Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work), and the cayenne into the crock pot with the beef broth.
- Cut the stems off the fresh jalapenos and cut them in two or three chunks.
- place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients.
- Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high.
- By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend.
- I used the tomatoes to give some moisture to the puree.
- Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.