Latest Recipes


Ground beef 85% 1 lb.
Ground Pork 1/2 lb.
salt, to taste
Wine Cabernet Sauvignon or Burgandy, for deglazing (1/2 – 3/4 cup)
Chili Powder (H&H) 2 scoops
Garlic 1 Tablespoon crushed
Celery 2 stalks, medium diced
Bell Pepper – 1 Green, medium diced
Tomato 14.5 oz. petite dice undrained
Pinto Beans 14.5 oz. drained and rinsed
Corn 14.5 oz. undrained
Cocoa Powder 1 Tablespoon
Worcestershire 1 Tablespoon
Prunes 6, quartered
Crushed Pineapple 1 8 oz can. Juice added early, pineapple added last 30 min.


This is the same as # 1, except:
- Use ground pork, vs. Italian sausage.
- Use crushed pineapple, vs. chunks.
- Use Pinto, vs. Kidney beans

A “regular” chili, with a hint of sweet (and sour).
This fits (barely) in a 3 quart slow cooker.

Brown the beef and pork in a heavy pot Salt the meat while cooking. I use a 6 quart enameled cast iron pot. Heat the pot, add some canola oil, and then the meat and salt. Once the meat is cooked through, de-glaze the pan with the wine. Add the crushed garlic, celery, bell pepper and chili powder and continue cooking until the veggies are softened. 
Add the tomato, rinsed beans, corn, cocoa powder, Worcestershire, prunes and the juice from the pineapple (reserve the pineapple until later). Stir all together, and heat through. I transfer the full mix to a slow cooker, and continue to cook on low for 4 to 6 hours. You could just reduce the pot to a simmer, cover, and cook on the stove top or in the oven for the same amount of time.
Add the pineapple during the last 30 minutes of cooking. 

By: Doug Gack