Batch Size: 1 standard Crockpot

Ingredients:

2 28 oz cans crushed tomatoes

2 14.5 oz cans diced tomatoes

3 15.5 oz cans of beans (your choice), drained

1 2.25 oz can of corn, drained

1 2.25 oz can sliced black olives, drained

1 15.5 oz can of chick peas, drained

6 oz Frank’s Red Hot

4 peppers, diced (color of or choice—I used 1 red, 2 yellows, and 1 orange)

3 cloves of garlic, minced

1 medium sized red onion, diced

1 cubanelle pepper, chopped

*1 package of crumbles or vegan sausage or both, or real meat if that is your thing (*I did not use any meat or “meat” for the chili cook-off)

Olive Oil (enough to brown onions and peppers)

 

The following seasonings to taste:

black pepper

salt

parsley

basil

oregano

cumin

garlic powder

onion powder

3 bay leaves (remove before eating)

 

Brown fresh garlic, onions, peppers, and crumbles

Empty all other ingredients into slow cooker

When onion/pepper mixture is browned, add to slow cooker

Add dried seasonings to taste

Cook on low for 6 hours

(From Dan Leonard)

Emeril & Dan’s Chuck Wagon Chili

INGREDIENTS

1/4 cup chili powder

2 tablespoons whole cumin seeds

1 teaspoon cayenne

3/4 teaspoon ground cinnamon

2 teaspoons dried oregano, crumbled between your fingers

3 bay leaves

2 teaspoons light or dark brown sugar

4 pounds boneless beef chuck, trimmed and cut into 1-inch cubes

1 teaspoon freshly ground black pepper

2 1/2 tablespoons kosher salt

3 tablespoons vegetable oil

3 medium onions, coarsely chopped (about 4 cups)

1 1/2 cups chopped celery, including leaves

6 cloves garlic, roughly chopped

2 jalapeño chiles, roughly chopped

One 12-ounce bottle dark Mexican beer (I use Negro Modelo)

2 tablespoons tomato paste

One 28-ounce can crushed tomatoes

1 ounce semisweet chocolate, coarsely chopped

3 tablespoons masa harina (corn flour, not cornstarch)

1/2 cup chopped fresh cilantro leaves

1/2 cup chopped fresh parsley leaves

Grated cheddar cheese, for garnish

Chopped green onion, for garnish

Sour cream, for garnish