Just a couple more hours to go...

Here's the recipe I used, and the slow cooker it's being cooked in.

I tweaked the recipe a bit by cranking the chili powder up to 1/4 cup, and adding some dried chipotles, ground coriander, cumin & crushed garlic cloves.

I'll add the second can of beans during the last hour of cooking. Next time, I'll probably used soaked dry beans instead of canned.

POST-CHILI-EATING UPDATE: So, the final verdict? Okay, but not great. The pineapple flavor was very subtle, I'd consider using more next time. The consistency was a bit watery, so I think the ol' Alton Brown crushed-tortilla-chips-as-thickening-agent trick is called for.  I'm not sure how I feel about the carrots; they don't seem to belong in chili so I think they need to go. Mushrooms didn't do anything for the flavor, though next time I might try browning them with onions and tomato paste, then adding to the slow cooker (an attempt to punch up the beef flavor).

Loading mentions Retweet