Today being a long run day, I thought it’d be good to do a slow cooker chili. Chili and pasta is good post-run food for me, and it’s nice to leave it cooking while I’m out running.

As always, it needs to sit before I really know what I think, but so far I I like it. With a small mod, I’m likely to do this one again. Recipe after the jump. It’s hot enough to mean business, but not so hot that all you can taste is fire.This shall be called “Chicken Chili with Pineapple”. That name sounds so cuddly, though, that it probably needs a subtitle. Maybe “Asses of Fire edition”. It’s not that hot, but you won’t mistake it for anything you brought home from Hard Times.

The recipe here is what I made, not what I’d planned. I gathered ideas from 5 or 6 I found in google, then added some of my favorite things. Leaving out the beans is a first for me. It works well.

Meat
0.8lb Merguez
1 lb “market style” bacon
1 lb chicken breast tenders

Veg
10 large tomatillos
2 red jalapeƱos
2 green jalapeƱos
4 habaneros
5 thai chilis
1 onion, chopped
3 cloves garlic, diced
0.5 fresh pineapple
1 bag frozen corn
8 oz mushrooms
1 cup dry roasted unsalted peanuts
2 tbs cornstarch

Spice
3 tbs cayenne (was planned to be 1tbs but there was a pouring accident I didn’t see fit to fix)
2 tbs horseradish
6 tbs rooster sauce
1 140g can Harissa

Prep:
1. Take half the hot peppers, remove the stems, and slit them open. Take the other half and dice.
2. Boil tomatillos and slit peppers for 10 minutes. Remove from heat and save the water.
3. Take the diced peppers and put them in a hot skillet. Cook bacon in same skillet. Cut the bacon into small pieces. Save the grease/pepper mix.
4. Peel tomatillos if necessary. Mine were easy to peel before boiling, so I did that instead of needing to deal with boiling hot veggies. Place the tomatillos, along with the slit peppers from the tomatillo water into a blender. Mix well (15 – 30s).
5. Add everything except the cornstarch to the slow cooker. Pineapple last.
6. Cook on high in the slow cooker around 4 hours. Then shred the chicken and move the temperature to low. By that point, my chicken shredded just by pressing into it with a spoon as I stirred. Add the cornstarch at this point and stir it in if things look too soupy. I needed 2 tablespoons.

You can leave it on low until you’re ready to eat.

After the first meal of it, I mostly approve. The heat is about right for me, and the peanuts are a nice touch. Next time I try this, I will probably double the chicken and omit the Merguez. The taste of the merguez doesn’t really come through the chili, and I’m no huge fan of what it does for the texture, especially in comparison to how well the chicken works. I might also consider adding a sweet pepper to the mix.

This is certainly the strangest chili I’ve ever made. I’ll update in a couple days with the final verdict.

Update: After a couple days to cure in the fridge, the chili is only better. This recipe will definitely be reused. I still think the merguez needs to be replaced with more chicken. It’s not bad in there, but there are better uses for the merguez and the chicken works really well here.