Since my family was practically under quarantine over the Samhain season, our grove postponed our gathering until this weekend. Last night just before midnight, I popped the start of tonight’s dinner into the oven at 150°F. I knew that, as with every other night for the last two weeks, the cat would wake me up with her caterwauling at 4. She didn’t fail me; I got up, chopped the onions and celery, drained the grease from the meat, added the second half of the spices and stirred in the tomato paste, wine, syrup and veggies, and back it went until just now (8am). I’ve stirred it, covered it and turned the heat off.

Around noon, I’ll turn it back on to 150°F, add chopped bell peppers (1 each of the green, yellow, orange and red varieties) and jalapeno peppers, another shot of wine, and let it simmer until 4:30, when we’ll leave for Lorna’s (the HPs).

So, are you interested in the what now that you have the how? If the recipe is halved, it’ll fit into a 5 quart slowcooker, which is actually preferable to cooking it in the oven.

Slow Chili

Ingredients:
6-8 pounds ground beef or turkey
1/2 tsp garlic powder or 2 cloves fresh, minced
2 tsp black pepper
1 tsp salt (to taste)
4-6 tbsp chili powder
1 tbsp cumin
1 red onion, chopped
1 white onion, chopped
2 c celery, chopped
1 13oz can tomato paste
2 cans water (use emptied paste can)
1/2 c Worcestershire Sauce
1 c red wine (I use blackberry merlot)
1/2 c grape jelly or molasses or chokecherry syrup
1 each – green, yellow, orange & red bell peppers, chopped
1/2-1 c chopped jalapeno peppers (or banana peppers)
1 16oz can kidney beans (optional)
1 10oz can baked beans (optional)

Garnish:
1 c chopped green onions (optional)
1 c sharp cheddar cheese, grated (optional)

Directions:
In large roasting pan (covered), at 150°F, cook the meat and half the spices for about 4 hours – stir occasionally. Remove from oven and add the chopped onions, celery, liquids and second half of spices. Mix well, return to oven (uncovered) for 4 hours.

Cover, return to oven but turn off heat and let it sit for 4 hours. The peppers (and beans, optional) are then added, more liquid if necessary, and it’s returned to the oven (covered) for 4 hours at 150°F. Garnish with chopped green onions and serve sprinkled with cheese.

For the slow cooker, half the recipe. The meat is browned first, the onions and celery partially cooked in the same pan, then all ingredients are mixed in at the same time and cooked on low for 6 hours.