Chili, Mid West Style
This is a mild chili from the Mid West. It is not like the South West style Chili but more like a soup or stew. I first had it about 50 years ago and I still love it today.
This is a mild chili from the Mid West. It is not like the South West style Chili but more like a soup or stew. I first had it about 50 years ago and I still love it today.
- Carbohydrate 40.5750674891127 g
- Cholesterol 184.37713875 mg
- Fat 67.1439762498716 g
- Fiber 7.33210013152767 g
- Protein 47.5901087540485 g
- Saturated Fat 24.8427352998295 g
- Serving Size 1 1 Serving (582g)
- Sodium 731.791443259275 mg
- Sugar 33.2429673575851 g
- Trans Fat 15.6582769844769 g
- Calories 957 calories
Step-by-step
- Combine all the ingrediants in a crock pot and cook slowly. 6-8 hours.
- I double the amount of Chili Powder called for in the recipe. You can adjust to your taste.
- I normaly will triple the recipe which is a full crock pot. After cooking you can freeze some for later.
Unlike the thick, chile-paste heavy pots found across the American Southwest, Midwestern versions lean closer to a savory vegetable soup or stew. This regional variation relies on a liquid foundation of tomato juice and canned soup rather than rehydrated dried chiles.
The Base Mechanics
Rendering the bacon and browning the ground beef alongside diced onions builds essential Maillard compounds in the pan before anything enters the slow cooker. Fat rendered from the pork and beef carries fat-soluble flavor molecules throughout the pot during the long simmer. Render the bacon over medium-low heat until crisp to ensure the rendered fat clarifies without burning the proteins.Balancing Acidity and Sugar
Tomato juice and canned soup provide high levels of malic and citric acid, which can taste sharp without intervention. Introducing brown sugar neutralizes that harsh edge by coating the tongue receptors that perceive sourness. A modest addition of two teaspoons of chili powder supplies earthy capsaicin without overwhelming the palate with heat.Extended Thermal Breakdown
Cooking the mixture on low heat for six to eight hours allows the starches in the undrained kidney beans to soften fully while absorbing the seasoned liquid. Undrained beans contribute dissolved starches that act as a natural thickening agent for the broth. Once cooking concludes, portion the stew into airtight containers and refrigerate within two hours to prevent bacterial growth, or freeze for up to three months.
