In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. I have never made a chili before in my life, but it was finally time to use my brand new slow cooker for the 4th annual contest at my place of work. Mild bell peppers, smoky chipotles in adobo, dark turkey meat, and canned tomatoes and kidney beans make a satisfying dinner any night of the week, especially if you go all out with the garnish.
This was some of the best chili I’ve made and I have made some pretty darn good chili in the past. Pumpkin, dried cranberries, jalapeno peppers, and turkey add an unusual flavor twist to slow-simmering chili. Personally, I just love kidney beans, and that’s the traditional bean to use in chili, but if you like pinto beans – go for it!
To forego using premixed chili powder, a chili recipe often makes use of the individual ingredients to create their own unique taste. These slow-cooked beans with brown sugar and spices are a delicious, organic take on baked beans. I promised to have the recipe posted that day…and true to my nature…was taken away from the task.
Your chili recipe looks intriguing, but the sodium level is way too high for me. As far as the muffins, I went the easy route-Jiffy muffin mix-it makes some good muffins fast. I would have won except I ran out of chili so the later people couldn’t vote for me, since they couldn’t taste it. Thanks so much for the recipe.
My Brother-In-Law had a pretty good chili recipe at one time, too (but no beer in it). In the case of my bourbon chili variation, I thought it would be nice to kick up the complexity of the recipe with Kentucky bourbon and brown sugar. Made with mango, ground chipotle chile pepper, and corn, this classic chili with an island-style twist is full of flavors to savor.