If life — and chili — were predictable, they both would be without flavour.
~ Jane Austen (slightly modified by Curt)
Ingredients
- White onion
- Garlic
- Red pepper
- Carrots
- Mini potatoes
- Can of black beans
- Can of corn
- Can of crushed tomatoes
- Can of tomato paste
- A little beer
- Can of chickpeas
- Optional: ground beef
Flavouring
In a small bowl mix together
- 1 part BBQ sauce
- .25 part dijon mustard
- .25 part soy sauce
- .5 part maple syrup
- .25 part balsamic vinegar
- A handful of jalapeno peppers chopped
- Lots of rosemary and oregano
- Plenty of pepper, paprika, salt
- As you are inclined: your fav hot sauce or chilli powder
Directions
- Cook the onion in a pan until translucent
- Add garlic and cook until soft
- Add cooked veggies to slow cooker
- [If using meat, cook ground beef in same plan and pepper generously. Drain and set aside]
- Also add good-sized chunks of red pepper, carrots, baby potatoes
- Drain and add black beans and corn
- Add crushed tomatoes and tomato paste
- Mix flavour ingredients in a separate bowl. Don’t overthink the ratios. Decide if you want hot or sweet and build around that. Remember this is chilli so so with your gut!
- Stir well and add beer
- Cook on low for 4 hours, stirring once an hour
- 1 hour before serving drain and chickpeas and turn to high
- Serve with fresh cilantro, grated cheese and ground beef (if that is your thing)