Hello…“Dishboy” Scott here. I again have been given the honor of posting to Laura’s blog…so here goes: I have a theory about chili. I think most people tend to like the style of chili that they grew up eating. For me, that was a very “traditional” chili, so it shouldn’t surprise you that this chili recipe I created tends to favor the traditional style. However, it is also my tendency to like big, bold flavors, so I’ve departed from the usual a bit.
I make chili when I need something for dinner but don’t have much time to cook. It is as simple and fast to prepare as any of those “quick” meals that you make…it just doesn’t taste like it! I strongly recommend that you make this as I do, by cooking it all day in a Crockpot. There is something special that happens when you cook tomato-based products like spaghetti sauce and chili all day. You cannot duplicate the taste any other way.
You want to cook this at least until you are getting that heavily caramelized sauce sticking on the side of your Crockpot. I use an oval 5.5 quart Crockpot, and this starts to occur when it has been on high for around 5 hours. Please do NOT be afraid of this caramelized residue…it is the SECRET of awesome chili! Once this starts forming, I scrape the sides with a rubber spatula and stir this back into the sauce on a regular basis. I consider this the Crockpot “equivalent” of deglazing your sauté pan. I try to do this several times, once more caramelized residue has formed.
Crockpot Spicy Bison and Pork Chili
Laura here. I have to say, together the bison and pork make this chili so rich and deeply satisfying I wish I had a bowl (or two!) of my own right now.
1 pound ground bison (or lean ground beef if you can’t get bison)
1 pound hot Italian sausage
1 large onion, chopped
2 cloves of garlic, minced
3 (14.5 ounce) cans diced tomatoes with roasted garlic
1 (15 ounce) can tomato sauce
3 tablespoons chili powder
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon salt
2 (15 ounce) cans pinto beans
1. In a large skillet, cook the meat, onions, and garlic until the meat is brown and the onions are tender.
2. Place meat mixture (without draining) and all other ingredients except beans into a large crockpot. Cook on high for at least 5-6 hours, or low for 10-12 hours, stirring caramelized sauce back into the chili.
3. As the chili is nearing completion, it should be easy to skim off any fat with a tablespoon as it will pool on top of the chili as it simmers. Approximately one hour before the chili is finished, drain and rinse the beans, and add to the crock pot.
Recipe by Scott Bader. Pictures by Laura Flowers.