Vickie’s Slow Cooked Chili

This recipe is much like my Dad’s Stove Top Chili, with a few tweaks, we add Jack Daniels Honey to ours. And I don’t add beans to this recipe. You certainly can add your favorites to this mix. But no thanks. 😉

As with the Stove Top Chili, the trick to good chili is the meat. You can use chicken or beef with this recipe. But if you use beef, make it a good quality ground beef.

Back in the early 2000s, Gary and I tried Bison with this recipe and it was extraordinarily fabulous. I highly suggest using it for any of your home cooked beef ground meals!

Also: You might like to try the Stove Top Chili recipe as well. It’s different from this one.

Preparation Time: 20 minutes
Cook Time: 6.5 hours – Crock pot Recipe
Serves: 12+

Ingredients:

• 2 lbs ground Bison Beef (buffalo meat)
• 1 8oz can Tomato Paste (if you like your chili kind of thick, add 2 cans)
• 1 12oz can Tomato Sauce
• 1 cup Ketchup
• 1 jar Heinz Mild Chili Sauce (12 oz)
• ½ cup Welch’s Concord Grape Jelly
• 1 shot Jack Daniels Tennessee Honey
• 2 Tomatoes (red or yellow) (chopped they should make about 2 cups)
• 1 sm Onion (chopped it should make about 1 cup)
• 1 pkg Heinz Bacon Bits
• ½ cup Parsley flakes
• 1 beef bouillon cube (if you add this, don’t add salt)
  if you don’t add a bouillon cube, add ½ tspn salt
• 1 tspn pepper
• Crock Pot

Directions:

• Lightly brown the bison beef in a skillet over medium heat.
  Keep the beef crumbled as you cook it. I use 2 forks to separate any clumps that cook together.
• While the beef is cooking, add all the wet ingredients to the crock pot on high heat (ketchup, chili sauce, tomato paste and sauce, Jelly and Jack Honey) and mix well. Don’t add water, there’s enough liquid in the paste and sauces.
• Add the bacon bits, parsley flakes, salt, pepper and mix well again.
• Cube the tomatoes and add them to the crock pot mix and stir well.
• Dice the onion and crumble it into the beef to saute in the grease.
• When the beef is completely browned, drain the grease from the meat/onions. Drain as much as possible.
• Add the beef/onion mix to the crock pot and stir thoroughly.
• Cook on high for 2 hours, stirring every 30 minutes (this is important to keep the mix from burning).
• After 2 hours, lower the heat to medium and cook for another 4 hours, stirring every hour.

Alternatives:

• Try adding 3 or 4 chopped celery sticks.
• You can add elbow noodles, but also add ½ cup water.
• You can pick your flavor of Chili sauce, we like Mild. You can certainly add hot to yours.
• For a hotter chili, add 2 unchopped red chili peppers to soak in the mix.

Serve:

• Serve hot and top with cheddar cheese
• Add a dab of sour cream on top of a bowl of chili for those who like it
• Serve with corn bread or Tostitos chips for dipping.

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