Lynn's Modified 6-hour Chili

Rev. 27-Aug-2007

Based on Brute Force Chili. This recipe has been modified to remove tyramines, alcohol, and other things that Lynn can't have.

Approx 1 hour prep time, 5 to 24 hours cooking time. You really should start this the night before.

Brown these three ingredients with a little oil in a pan or two.

4-6 lbs shredded Chuck roast.
several Tablespoons of Garlic powder. I just shake in more garlic powder each time I put more meat in the pan.
1 red onion, diced.

Drain off the fat, then mix EVERYTHING in your pot. If you're starting late (i.e. less than 6 hours before the party), put the crockpot on HIGH; if you're starting the night before, use LOW.

Slow Cooker Liner. Simplifies the cleanup, don't forget this step!
16 oz or 14.5 oz can of stewed tomatoes. Mexican-style if they have it.
4 cups (1 qt) water. (Lynn can't have broth, boullion, or beer, which are in the original recipe.)
1 pkg brown gravy mix
1 tsp dry mustard
1 tsp black pepper
1 TB brown sugar
4 TB Cajun Seasoning.
2 TB ground Cumin. Look for it in the little cellophane bags in the Mexican food section, it's often cheaper that way.
1 TB Oregano or Italian Spices.
1 TB Paprika. This is mostly for color.
1 TB vinegar.
7 oz can diced green chilis. This is the larger of Ortega's two can sizes.
Juice of a lime.

Cook all this for at least four hours over a low fire. (A crockpot on HIGH is still pretty low...)

If it's not thick enough, thicken it with flour or cornstarch; if needs to be thinned, add water or beer. I usually let it cook down, i.e. simmer without a lid so that some of the moisture boils away.

Serve with diced onions, shredded cheese, and tortillas or tortilla chips.

August 1987, May 1991, July 1992, March 1994, May 1998, August 2007

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