Here is how to make my multiple award-winning Double Barrel Chili at home! The keys to success are uniformly diced vegetables & fresh chili powder.
👨🍳 Uses my Double Barrel Chili Powder recipe 🌶️
Ingredients
Directions
Soak the dry pinto beans overnight in cold water, drain, and transfer to a medium pot. Cover beans with chicken stock and simmer for about 2 hours to cook. Drain and transfer to slow cooker.
Dice the onions, peppers, poblano, jalepeño, and serrano, mince the garlic and transfer to the slow cooker.
In two batches, brown the sausage and then the beef. Season beef generously with Chili Powder and Worcestershire sauce about midway through browning. Transfer to the slow cooker as the meats finish cooking.
Saute onions in butter and a drizzle of oil on medium-low for about 20 minutes until they begin to yellow. Then add garlic and saute for another 1-2 minutes before transferring to the slow cooker.
Saute the peppers and chilis in butter and a drizzle of oil on medium-low for about 20 minutes and transfer to the slow cooker when done.
Stir thoroughly to combine all ingredients in the slow cooker and season with more chili powder and then cover. Set slow cooker to high and bring the chili to a rapid bubble. Turn the slow cooker down to warm and leave overnight* (or for as long as you can wait!)
*There is no real set time, but the longer and slower, the more opportunity the flavors have to develop. This chili is great within an hour or two and gets better when left overnight.
Store in the refrigerator for up to three days of leftover bliss, or freeze.
🥒 Top with my Pickled Vegetables 🌶️
Ingredients
Directions
Soak the dry pinto beans overnight in cold water, drain, and transfer to a medium pot. Cover beans with chicken stock and simmer for about 2 hours to cook. Drain and transfer to slow cooker.
Dice the onions, peppers, poblano, jalepeño, and serrano, mince the garlic and transfer to the slow cooker.
In two batches, brown the sausage and then the beef. Season beef generously with Chili Powder and Worcestershire sauce about midway through browning. Transfer to the slow cooker as the meats finish cooking.
Saute onions in butter and a drizzle of oil on medium-low for about 20 minutes until they begin to yellow. Then add garlic and saute for another 1-2 minutes before transferring to the slow cooker.
Saute the peppers and chilis in butter and a drizzle of oil on medium-low for about 20 minutes and transfer to the slow cooker when done.
Stir thoroughly to combine all ingredients in the slow cooker and season with more chili powder and then cover. Set slow cooker to high and bring the chili to a rapid bubble. Turn the slow cooker down to warm and leave overnight* (or for as long as you can wait!)
*There is no real set time, but the longer and slower, the more opportunity the flavors have to develop. This chili is great within an hour or two and gets better when left overnight.
Store in the refrigerator for up to three days of leftover bliss, or freeze.
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