Sweetpeas Chili Recipes

SPICY SLOW COOKER CHICKPEA CHILI (+ INSTANT POT)

Steps:

• Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
• Cook on lowest setting for 8-10 hours.
• Before serving, stir in the lime juice.
• Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.
• *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
• Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
• Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).
• After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.
• Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
• When ready to cook, thaw completely before cooking as indicated above.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

SWEETPEA'S CHILI

Steps:

• In skillet, brown and drain ground beef.
• In large pot, combine the beer, water, tomato sauce, diced tomatoes, and the beans.
• Add the peppers, garlic, and onion. Heat thoroughly.
• Add the beef and all of the spices.
• Cook for about an hour to allow the flavors to combine.
• Garnish with the cheese and sour cream if desired.