On a recent trip to Texas I picked up some new spices, special salts and new jams and preserves. This recipe revolves around the Hickory Smoked Sea Salt I found while in Fredericksburg, TX on vacation. Check your local grocery or specialty store for a similar ingredient.This recipe produces a wholesome, mild chili with great undertones of smokey flavor. You may want to adjust the seasoning once everything is together to make it hotter or smokier.
Ingredients:
- 2lbs Ground Meat - lean beef or venison
- 1 Red Bell Pepper - coarsely chopped
- 1 Yellow Onion - coarsely chopped
- 1 Head of Garlic - cleaned and cloves crushed, not minced
- 1 Guernica Pepper - clean and chop into small pieces
- 1 Can Dark Red Kidney Beans - no salt added
- 1/2 Can Tomato Paste - no salt added
- 1 Can Diced Tomatoes - no salt added
- 1 Can Crushed Tomatoes - no salt added
- 1tbs Olive Oil
Spices:
- 2 tsp Hickory Smoked Sea Salt
- 1tsp Smoked Paprika
- 2 tbs Chili Powder
- 1 tbs Ground Cumin
- 1/2 tsp Ground Cayenne
- 1/2 tsp Fresh Ground Black Pepper
- 1 tsp Garlic Powder
In a large pan heat the olive oil, as it heats mix the seasoned salt, ground pepper, and paprika thoroughly with the ground meat then brown the seasoned meat in the hot olive oil. As the meat browns, add the crushed garlic cloves to the pan. Once the meat is cooked through transfer it to the slow cooker set on high.
Using the same pan, sauté the peppers and onion until translucent and browning. Transfer to the slow cooker and mix well with the meat.
Clean and open the kidney beans, tomato paste, crushed tomatoes, and diced tomatoes. Add each of these to the slow cooker stirring thoroughly after each addition. Finally, add the remaining seasonings and mix well. Allow the slow cooker to cook on high for at least three hours, adjust seasoning to taste and enjoy!
