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You’ll Love this Sweet and Spicy Chili Cooked in Clay!

September 04, 2017

You’ll Love this Sweet and Spicy Chili Cooked in Clay!

Suited for all VitaClay Models. Image Courtesy of " cursedthing".

We all know Rachel Ray is the master of quick, easy dinners. Everything she does is so practical and simple, yet really delicious.

This new twist on a classic chili is no exception: sweet and sour? Who would have thought?

The flavor combinations really pop in this chili, and you can use any meat you like.

Rachel suggests browning the meat in a pan before cooking it in the cooker, but I like to skip that step and just throw everything into the VitaClay pot raw. It’s ready in 2 hours and it’s always super yummy!

I also like to save the vinegar and honey for the end, because I use raw versions of those, so it’s best not to cook them. Enjoy!

Ingredients:

  • 2 lbs ground beef, chicken or turkey 
  • 2 T chili powder
  • ½ T ground cumin
  • 1 t ground coriander
  • 2 sweet potatoes, peeled and diced
  • 2 medium-size onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 bottle lager beer
  • 6 c broth
  • ½ c cider vinegar
  • 1 Fresno chili – (spiciest when the seeds are included)
  • Honey, for drizzling
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro
  • 1/2 cup sour cream
  • 1/2 red onion, minced

Directions:

  1. Place meat and all spices into VitaClay pot.
  2. Add sweet potatoes, onions, garlic, beer, chicken stock, chili pepper, stirring
  3. Close and cook on Soup or Slow setting for 2 hours
  4. Before serving, stir in vinegar and drizzle honey
  5. Top the chili with the lime juice and cilantro. Garnish each bowl with a dollop of sour cream and a little bit of minced raw onion.

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