Monday, February 10, 2014

Jason's Crock Pot Chili with chili seasoning recipe

Jason's Crock Pot Chili

I've been working a lot with spice combinations in my dishes and had written down an idea for what I thought would be an amazing Chili seasoning. It turned out even better than what was expected!


2tbsps. Olive oil
1lb. Ground round
1lb. Ground pork
1-2 stalks of celery diced or minced (I put the onion, garlic and celery in my little ninja and minced it all together).
1 large or 2 medium onions chopped or minced
4-5 garlic gloves minced
1 can whole kernel corn (do not drain)
1 can sliced mushrooms (do not drain), can substitute with fresh of course.
2 can's diced tomatoes
1 can white Cannelloni beans (do not drain)
1 can dark or light red kidney beans (do not drain)
1 can tomato soup
1small can of diced green chili's (I didn't have this so I just omitted it , would have been better with it).
2tbsps. Worcestershire sauce


*note: This makes more seasoning than you'll use so have a storage method available for the remainder for future use. I used an empty spice container that I emptied while making the seasoning.

2tbsps. Chili powder
1tsp. Coriander
1tsp. Spanish smoked paprika
2 1/2tsp. Cumin
2tsp. Garlic powder
1tsp. Cayenne pepper
1tbsp. Brown sugar (light or dark)
1/4 tsp. Nutmeg
1/2tsp. Salt
1/2tsp. Black pepper


Brown the onion, celery, garlic, pork and beef in the olive oil in a large frying pan, drain the excess grease and set aside.

Pour the corn, mushrooms, tomatoes, beans and tomato soup in the crock pot and stir till well blended.

In a small bowl add all the spices and toss till well blended.

Add *half* of the spice mixture to the crock pot and stir well. Add the meat and stir well again.

Cook on low for 4 hours, open, stir and taste to see if you have enough spice. Add additional seasoning blend till it fits your taste and finish cooking on high for another 2-4 hours.

Serve and Enjoy!