Audrey Carrel's Chili Recipe
Honorable Mention - 2019 Fall Crock Pot Chili Competition
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Ingredients:
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Directions:
1. In a large stock pot, add 4 quarts of water and 2 Tablespoons MOV Cherry Wood Smoked Himalayan Sea Salt and bring to a boil.
2. After pot has come to a boil, turn off the heat and add the dried beans. Cover pot and let stand 2 hours (or up to over-night). After beans have soaked, drain and add to 7-quart crock pot.
While beans soak:
3. Set oven to 500*F.
4. Halve onions, leaving skin on. Grease a baking sheet generously with Extra Virgin Olive Oil, as well as onion halves. Place oiled onion halves on the baking sheet, skin side down. Roast for 30 minutes in heated oven. Once finished then remove from oven and let cool. Remove onion skins.
5. Mix 1/2 cup hot water, baking soda and tamari in a small bowl or cup. Add half of the mixture to a bowl containing the ground turkey and then to a bowl containing the ground beef. Using your hands or a wooden spoon, throughly blend the meat and baking soda mixtures. Let sit for 20 minutes.
In Blender:
6. Add 4 cups hot water, tomato paste and vegetable bouillon paste to blender. Blend for 30 seconds or until thoroughly combined.
7. Add all but approximately one cup of bouillon blend to crock pot.
8. To remaining bouillon blend in the blender add: black garlic, roasted onion halves, cocoa powder, MOV No Salt Contoocook Chili Blend, MOV Dark Chocolate Balsamic Vinegar and blend 30 seconds or until combined into a paste. Add to crock pot.
9. In empty, but not cleaned out, blender add 1 cup hot water. Blend for 10-15 seconds and add watered down remnants to crock pot.
On Stovetop:
10. After meats have rested 20 minutes in baking soda blend, set a cast-iron or non-stick pan to medium-high heat.
11. Add vegetable oil. Once hot, add ground turkey mixture, MOV Dried Thyme, and season with MOV Cherry Wood Smoked Himalayan Sea Salt to taste.
12. Using a wooden spoon/spatula, sauté and break up the ground turkey for 10 minutes. Don’t stir constantly but let rest occasionally. Transfer to crock pot.
13. In same pan, add beef mixture and MOV Black Pepper Olive Oil. Sauté and break up the beef mixture for 10 minutes. Don’t stir constantly but let rest occasionally. Transfer to crock pot.
14. After beef mixture has been added to the crock pot, keep heat on and add red wine to deglaze the pan. Use wooden spoon or spatula to scrape up browned bits and simmer for 3 minutes. Add results to crock pot.
In Crock Pot:
15. Once all cooked and blended ingredients have been added then add the Savory Relish. Cook chili on High for 4 hours or on Low for 8 hours.
16. Serve with Crumbled Feta Cheese and Diced Cilantro. Add additional MOV Cherry Wood Smoked Himalayan Sea Salt as to taste.
Enjoy!!
1. In a large stock pot, add 4 quarts of water and 2 Tablespoons MOV Cherry Wood Smoked Himalayan Sea Salt and bring to a boil.
2. After pot has come to a boil, turn off the heat and add the dried beans. Cover pot and let stand 2 hours (or up to over-night). After beans have soaked, drain and add to 7-quart crock pot.
While beans soak:
3. Set oven to 500*F.
4. Halve onions, leaving skin on. Grease a baking sheet generously with Extra Virgin Olive Oil, as well as onion halves. Place oiled onion halves on the baking sheet, skin side down. Roast for 30 minutes in heated oven. Once finished then remove from oven and let cool. Remove onion skins.
5. Mix 1/2 cup hot water, baking soda and tamari in a small bowl or cup. Add half of the mixture to a bowl containing the ground turkey and then to a bowl containing the ground beef. Using your hands or a wooden spoon, throughly blend the meat and baking soda mixtures. Let sit for 20 minutes.
In Blender:
6. Add 4 cups hot water, tomato paste and vegetable bouillon paste to blender. Blend for 30 seconds or until thoroughly combined.
7. Add all but approximately one cup of bouillon blend to crock pot.
8. To remaining bouillon blend in the blender add: black garlic, roasted onion halves, cocoa powder, MOV No Salt Contoocook Chili Blend, MOV Dark Chocolate Balsamic Vinegar and blend 30 seconds or until combined into a paste. Add to crock pot.
9. In empty, but not cleaned out, blender add 1 cup hot water. Blend for 10-15 seconds and add watered down remnants to crock pot.
On Stovetop:
10. After meats have rested 20 minutes in baking soda blend, set a cast-iron or non-stick pan to medium-high heat.
11. Add vegetable oil. Once hot, add ground turkey mixture, MOV Dried Thyme, and season with MOV Cherry Wood Smoked Himalayan Sea Salt to taste.
12. Using a wooden spoon/spatula, sauté and break up the ground turkey for 10 minutes. Don’t stir constantly but let rest occasionally. Transfer to crock pot.
13. In same pan, add beef mixture and MOV Black Pepper Olive Oil. Sauté and break up the beef mixture for 10 minutes. Don’t stir constantly but let rest occasionally. Transfer to crock pot.
14. After beef mixture has been added to the crock pot, keep heat on and add red wine to deglaze the pan. Use wooden spoon or spatula to scrape up browned bits and simmer for 3 minutes. Add results to crock pot.
In Crock Pot:
15. Once all cooked and blended ingredients have been added then add the Savory Relish. Cook chili on High for 4 hours or on Low for 8 hours.
16. Serve with Crumbled Feta Cheese and Diced Cilantro. Add additional MOV Cherry Wood Smoked Himalayan Sea Salt as to taste.
Enjoy!!