I had to create this chili fast so I could support my beloved Red Sox. I did it, thanks to my Scanpan Classic 12 inch fry pan and the All-Clad slow cooker and this delicious fast chili recipe. The Red Sox did too!!
Here’s the story: I am the proud owner of a significant amount of antelope meat (yes, of the home on the plain fame). For those of you, like some co-workers who are totally turned off by game, think of the antelope in this way. They are not fed hormones. They live on the plains (truly). So they’re, if you will, the original organic meat. Anyway, moving past that, I had a hankering for chili, since it dropped below 80 in Atlanta. But my regular chili recipe requires some planning (actually finding fresh chiles etc). So, it was all about what’s in the pantry.
Ingredients in the pantry:
- 1 lb of hamburger – I used antelope, but any meat will work
- 1 lb of chuck, lightly browned and cut into small chunks.
- 1 can of beans (I used kidney, but prefer black and dried, but alas, none in the pantry and dried would have taken too long)
- 2 big cans of tomatoes – 1 organic, fire roasted whole tomatoes and 1 organic diced tomatoes
- 2 medium cans of tomatoes with chiles
- 4 tbsp of cumin (I love this spice, but I think it’s a love/hate thing for most people)
- 3 tbsp of chili powder– I used arbol, but go for your favorite chile, varying the amount by your tolerance for heat
- 1 tbsp of sea salt – adjust based on your salt preference
- 4 bay leaves (be sure to remove when cooking is complete)
- 1 tbsp of dried basil and parsley
- 3 tbsp of sun dried tomatoes
- I would also add chopped onion, preferably red, but again, the pantry was sadly lacking
I browned the meat in on of my Scanpan non-stick fry pans. I really like Scanpan because it doesn’t require any extra fat and, most important, can be put into the dishwasher. I really hate washing pans. I also don’t have to follow the normal non-stick rule of no metal utensils – use what you like for stirring.
Once the meat was browned, I dumped it and all of the other ingredients into the All-Clad slow cooker and turned it on for 8 hours.
In the middle of the night, I was hungry for that yummy smelling chili, so the cats and I headed downstairs to have a small sample. Loved it. Fast and yummy. All in all a great night for the family and the team!