Fall arrives… let’s chili!

I’m a big fan of slow cooker meals. Savory, energy efficient and hands off yum, the options are endless.

Today, for the first crisp day of fall here in Midcoast Maine, I whipped up a batch of delish Meat and Bean Chili. It’s the best chili I’ve ever made. Rich and spicy but not incendiary.

Depending how you dress it, it’s gluten and dairy free, (except for the beer, but a gluten free version is acceptable) but I must confess when it hits the table tomorrow night, there will be jalapeño cheddar cornbread and toppings galore including avocado, pickled jalapeños, sour cream, scallions and shredded cheddar.

Ingredients:

3 T olive oil

2 Pounds 80% hamburger (or a mix, I suppose.)

1 1/2 Onion, finely chopped

Salt (I like Diamond Kosher)

Whole head of garlic (8-10 cloves) minced

1 Small Can tomato paste

1 T Chipotle powder

1 T Sweet paprika

2 t Hot paprika

2 t Garlic powder

1 T Cumin

1/2 t Cayenne

1/4 t Ground clove

2 t onion powder

1 t Cinnamon

2 t mustard powder

1/2 t cinnamon

12 oz beer

2 T brown sugar or maple syrup

1/2 cup Apple Cider Vinegar

2 T soy sauce

1 t fish sauce

2 t bouillon paste (beef)

2 t unsweetened cocoa powder

4 cans rinsed, canned beans (14 oz per can) I used a mix of black, kidney and pinto.

1 T Worcestershire sauce

2 pints canned tomatoes (16 oz)

Method:

In a dutch oven in hot olive oil, soften onion and garlic with salt until transparent (about 8 minutes.) Don’t brown. Add ground beef and cook till no longer pink.

Stir in tomato paste and cook till caramelly.

Add all spices and cook till fragrant.

Add Beer and scrape up all deliciousness.

Put all sautéed things into crock pot. Add tomatoes, vinegar, soy and fish sauce, brown sugar and cocoa. Stir in bouillon paste then add drained, rinsed beans.

Cook, covered in crock pot on low for 6-8 hours.

Before serving, stir in Worcestershire sauce. Check for flavor and add salt and pepper as desired.

Serve with toppings like pickled jalapeño slices, sour cream, lime wedges, avocado, salsa, shredded cheese, and crushed taco chips. Good with beer and corn bread!