Chili in the Crockpot

I am always looking to serve hot food on Shabbat day, especially as the winter approaches. I have made all kinds of chollents, yaptziks, pastramis, and racks of ribs, all slow-cooked overnight. I love chili, and as an experiment, thought I would try my hand at making chili that would be able to go into the crockpot overnight for Shabbat lunch. I love this recipe, the boost of the coffee and the beer together really pack a powerful punch of flavor. If you like it spicier, you can add more hot chilies or some Burning Bush Hot sauce (available at Gourmet Glatt). The recipe below can either be made to be served immediately or slow-cooked in a crock-pot.


2 pounds of ground chopped meat
1 large onion chopped
4 cloves of garlic, crushed
One jalapeño seeded and chopped
2 – 16 ounce cans of diced tomatoes undrained
1-16 ounce can of kidney beans drained and rinsed
1- 15 ounce can of John Pepinos pizza sauce
1 – 4 ounce can of green chilies
One package of chili or taco seasoning mix
2 teaspoon of cumin
¼ cup instant freeze dried coffee
1 cup of beer (your choice)
1 cup brown sugar
2 cup of Sweet Rays BBQ sauce
Salt and pepper to taste

In a cast-iron skillet or large sauté pan, cook meat, onions, garlic and jalapeño until the meat is browned, then drain the fat that was released from the meat.
Add tomatoes with juice, kidney beans, pizza sauce, green chilies, spices, coffee, beer, sugar and BBQ sauce and cook on a medium heat for 10 minutes then cover and simmer on low for one hour and then serve.

If you would like to serve it hot for Shabbat lunch, you can place it overnight in a crock-pot on the warm setting, instead of simmering it for an hour.