This chili is a mystery to me, although I use all mild ingredients it still turns out pretty spicy. I love spicy, but adding some heat on top of this stuff almost makes it too hot. Maybe you can figure out what happens, as I don’t have a clue. By the next day this stuff loses its spice, and I end up dousing it in hot sauce. I thought things were supposed to get hotter the next day! Go figure.
I love to dump this healthy chili on top of greasy french fries and then top it all off with diced onions and a mound of shredded cheese. I'm a pro at turning something healthy into a pile of tasty junk. I suppose this could be served with a side salad instead, but that never captures my interest. I'd rather eat the fries and cheese.
1 medium sized onion
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can black beans
2 (15 ounce) cans chili beans in chili sauce
1 (16 ounce) can vegetarian refried beans
1 (7 ounce) can fire roasted mild diced green chilies
1 (16 ounce) jar chunky salsa, mild
1 (4 ounce) jar diced pimentos
1 cup beer, amber or darker
1/3 cup brewed coffee
2 Tablespoons olive oil
1 ½ Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
Olive oil for brushing slow cooker
At the end of cooking time add:
1 teaspoon white vinegar or a few diced up Mezzetta tamed jalapeno slices.
Salt & freshly cracked pepper to taste
- Brush a large slow cooker crock with olive oil. Dice the onion and place it in the crock.
- Place the kidney beans and black beans in a strainer over the sink. Rinse the beans in cold water until foam is gone. Do not strain the chili beans. Add all the beans to the crock.
- Add the rest of the ingredients, placing the refried beans on top and stir together. Cook on low for 5 to 7 hours stirring every couple hours so the refried beans do not stick to the bottom of the pot.
- Turn off the heat and stir in the vinegar or diced tamed jalapenos and salt and pepper to taste.
- Serve with desired toppings.
Recipe by Laura Flowers