Disclosure: I was provided with this book from the author free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links for your convenience.
I haven’t had chili forEVER. Occasionally I will peruse the carb content of commercially made bean-free chili products but the count is always much higher than expected. Perhaps because they add sugar? I don’t know. So yes, there are 22 ingredients in this recipe. But actually, they’re not particularly scary ones. I omitted the celery (bleugh) and some of the cayenne/chili powder – I like the heat but my husband doesn’t, so I end up adding it in afterwards. I also halved the recipe because I have a fairly small slow cooker!
Then I drained off the juices before adding it to the slow cooker (I probably wouldn’t have thought of this if I wasn’t following a recipe, I’m actually quite a slow cooker beginner!). With the meat I added various tomato products, bell pepper, Worcestershire sauce, cumin, onion powder, oregano and paprika. Then I let the slow cooker do its work. What an amazing smell!
I only had two issues with it – there seemed to me quite a lot of watery juice around after many hours of cooking. But I am willing to accept that this was a user error! Easy to strain before serving. Also, serving size. Apparently this recipe served 16. I halved it. My husband and I finished it off in two sittings, meaning it was just four servings as far as we were concerned. It was so tasty that I *really* just wanted to eat a big bowl of it rather than spread it thinner by putting a side dish with it. So I take responsibility for that one too!