I made this the other night - It was wonderful! This makes a large
amount of chili but it didn't last long around here...

My changes:
I used the soup base (it's like a weird paste in a jar) instead of the
bouillon cubes and broth. I used it only because it's what I had.
I didn't use the 3 TB of shortening...I thought Ground beef has enough
fat. I also didn't use 4pounds of beef - I used about 2 1/2 to 3
(again, because that is what I have)

I didn't cook it as long either - only because I have the strangest
crock pot on earth. The darn thing is so hot it will boil food on low
(after just a few hours) I have to be really careful or it will burn
the crap out of my food I hate to do it but I may get a new
Crockpot.

Roberta (in VA)




Mr Libido Incognito wrote:
>
> Well it is that time of year again...Just starting to be cool enough for
> soups and stews. I'm thinking about making this Chili recipe. It is a new
> recipe (to me). I'll replace some of the canned kidney beans with canned
> black beans say 2 cans. Replace the cayenne pepper with chipote pepper and
> increase the chilli powder a smidge to 6 tbsp and it almost goes without
> saying increase the garlic content.
>
> Anyone got a good tried and true black bean chilli recipe?
>
>
> * Exported from MasterCook *
>
> CROCK-POT CHILI CON CARNE
>
> Recipe By :
> Serving Size : 10 Preparation Time :0:00
> Categories : Beef Chili
> Crockpot Ground Beef
> Main Dish
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 lb Ground beef
> 3 tb Shortening
> 2 c Chopped onion
> 2 Garlic cloves -- crushed
> 4 tb Chili powder
> 3 Beef bouillon cubes -- crushed
> 1 1/2 ts Paprika
> 1 t Oregano
> 1 t Ground cumin
> 1/2 t Cayenne pepper
> 1/2 c Beef stock
> 1 cn Tomatoes -- 28 ozs.
> 1 cn Tomato paste -- 8 oz.
> 4 cn Red kidney beans -- 1 lb cans
>
> Heat shortening in skillet and brown beef, discard
> fat, Combine all ingredients in removable liner,
> stirring well. Place liner in base. Cover and cook on
> low 8-10 hours; high 4-5 hours or auto 6-7 hours
>
>
>
>
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 1400 Calories; 112g Fat (71.0%
> calories from fat); 49g Protein; 54g Carbohydrate; 14g Dietary Fiber; 154mg
> Cholesterol; 559mg Sodium. Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 1
> Vegetable; 19 1/2 Fat.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>
>
>