I make this Chili for our annual poker game. It’s a requirement from all the attendees. It’s so popular that everyone requests that enough be made to take home to their families.
This delicious slow cooker chili is loved by everyone and is very simple to make. It is perfect for entertaining because it can prepare it in the morning and be ready to serve for a party like “poker night”! It can also be a fantastic addition to your regular dinner menu any day of the week.
FAQS & TIPS
What is the difference between chili and Texas chili?
There’s a little bit of sleight of hand going on in this, and it’s not very deftly done, but the intent is clear: In Texas, it’s not chili unless it’s a bowl of red. The main rule of thumb is that it definitely cannot contain a filler of any kind, the most warned-again.
Where did Bowl of Red originate?
It could have been a type of hash created by poor people in San Antonio in the 1820’s using small amounts of meat and chili peppers.
What did cowboys eat chili?
Every cattle drive had chili as a chuck wagon staple, since the native peppers and onions were abundant along the trails. Stories are spread that the beef was too valuable and was limited to be used as food on the cattle drive. The extra protein came from a pot of beans along side the chili pot.
Poker Night Chili
Equipment
- 1 Slow Cooker 6 Quart (I used a InstaPot)
- 1 Skillet
Ingredients
- 1 lb lean ground beef
- 1 lb lean ground pork
- 1 large onion diced
- 2 tsp minced garlic
- 1/2 cup mushrooms sliced
- 1 cup of pepperoni sausage thick sliced and quartered
- 4 European Pepperettes sliced
- 1 large green pepper sliced
- 4 stalks of celery sliced
- 1 tsp dried oregano
- 1 tsp Italian spice
- 1 tsp Chili Peppers
- 1 tsp salt
- 1/2 tsp black ground pepper
- 1 Tbsp Chili powder
- 1 package of Regular Chili mix
- 1 package of Spicy Chili mix
- 1 Tbsp Worcestershire sauce
- 2 540 ml cans of Red Kidney beans, drained and rinsed
- 1 can 540 ml Diced Tomatoes
- 1 can 156 ml of Tomato Paste
- 1 can 284 ml of whole mushrooms drained
- 1 can 398 ml of tomato sauce
- 1/2 cup of beef broth
- 1/4 cup of water
Instructions
- Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula. Drain and transfer to a 6 quart slow cooker.
- Add pork to the skillet over medium-high heat and sauté pork until it releases fat (4-5 minutes), breaking it up with a spatula. Drain and transfer to slow cooker.
- Add diced onion, minced garlic and sliced mushrooms to the skillet and sauté until tender (2-3 minutes). Transfer to slow cooker..
- Add remaining ingredients into the slow cooker: sliced pepperettes, sliced pepperoni, rinsed and drained beans, diced tomatoes, tomato sauce, tomato paste,drained whole mushrooms, beef broth, water, Worcestershire sauce, celery, and green pepper.
- Add seasonings: chili powder, Chili peppers, Italian spice, dried oregano, salt and pepper.
- Stir to combine and cook on high for 6 hours. Season to taste if desired and serve warm.
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
