Yakityak's Faster, Easier, but Still Really Good Crockpot Chili

• 15 oz. can black beans
• 15 oz. can kidney beans
• 15 oz. can pinto beans
• 28 oz. can diced tomatoes
• 15 oz. can crushed fire roasted tomatoes
• 1 packet taco seasoning
• 1 large onion, diced
• 2 tblsp extra virgin olive oil
• 1 lb of "Beyond Beef" or the Impossible stuff whenever they get around to putting it in grocery stores
• ½ cup raisins
• 1 large chipotle chili in adobo sauce + 1 tblsp sauce
• 1 can of beer (porter/stout are best)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tblsp sugar
• 10 dashes of dried oregano
• salt to taste, after cooking
• shredded "Mexican" cheese
  
  
  Place the diced onion in a skillet with the olive oil. Saute until softened. Add the Beyond Beef and the contents of the packet of taco seasoning. Using a wooden spoon or spatula, break up the "beef" and distribute the seasoning evenly. Brown until done and put it all into the crockpot. Drain and rinse the beans, and put in the crockpot. Add remaining ingredients and seasonings except the cheese and salt into the crockpot.

  
  Cook on low for 3-4 hours. Test for salt/sugar content. Serve with shredded cheese on top.

  
  

  Back to the main Jewish Cuisine Forum archive page.