Mystery Chili


1 1/4 lb cubed sirloin or stew meat
3 cloves garlic, minced
1 cup cubed roasted beets
4 cubanelle peppers, diced
1 onion, diced
15 oz (1 can) fire roasted diced tomatoes, drained
10 oz (1 can) diced tomatoes with chopped chiles, drained
30 oz (2 cans) dark red kidney beans, drained
1/2 teaspoon ground chipotle
1 1/2 tablespoons chili powder
1 teaspoon paprika
1 tablespoon cocoa
1/2 teaspoon cinnamon
sea salt
freshly ground black pepper

Spray a skillet with nonstick spray. Quickly saute the meat until the meat is just barely cooked on all sides. Add to a 4-quart slow cooker. Stir. In a small bowl, stir together the remaining ingredients. Pour over the meat mixture. Stir to evenly combine. Cook on low 7-8 hrs and then high until ready to serve (up to 2 hours). Stir prior to serving.

Note: if the chili looks watery then turn up to high and leave the lid ajar for 30 minutes or until thickened.

My thoughts:
It is chili season again! This chili was a bit of an experiment but it turned out so tasty, I thought I’d share it. The ingredients are a little wacky (hence “mystery chili”) but they added a rich depth of flavor that is seldom found in chili. It is a very hearty, savory chili that isn’t too spicy, perfect for a chili autumn day! 

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