Wednesday, October 17, 2012

Slow Cooker Green Tomato Garlic Chili

I recently started volunteering at a thrift shop.  I didn't realize that it would mean I'd be shopping at the thrift shop on a regular basis, which is an unfortunate happy side effect.  I mean, I did get a pair of new-to-me jeans for $3.  And they're not 'mom jeans' either.
Last time I volunteered was after I'd made the Cabin Casserole.  I was chatting with Fran about it, and how the recipe called for green tomatoes, when she told me about her Green Tomato Garlic Chili.  I immediately requested the recipe!  I've adapted Fran's recipe by using the slow cooker, cutting the fat, swapping roasted for fresh garlic, pumping up the amount of veggies, and finely chopping everything so my kids will eat it.  We liked it so much that I harvested the rest of the green tomatoes on my plants, cored them (the composting pigs like green tomatoes too!) pulsed them in my lovely food processor, and froze 2 2+ lb bags of green tomatoes for winter chili nights.  Make that chilly winter chili nights.  Oooh!  Time for the recipe.
Remembered the garlic this time.  See NOTE about the Poblano peppers.

Green Tomato Garlic Chili adapted from The Garlic Lover's Cookbook

2 pounds ground beef (original recipe called for 2 pounds sirloin, cubed and cooked in oil)
1 large onion, finely chopped
1 large bell pepper, finely chopped (yes, more were in the picture.  Ended up not using them)
3 heads (not cloves) roasted garlic (I used 3 monster-sized cloves since I had them)
2 small cans green chilies (original recipe called for 6 green chilies, fresh or roasted, finely chopped)
1 1/2 to 2 pounds green tomatoes, cored and chopped
3/4 teaspoon salt (I used 3/4, original recipe called for 1/2, I still added salt at the table.  Maybe try 1?)
1/2 teaspoon pepper (original recipe called for white, I've got blends)

Brown ground beef in a large skillet over medium heat.  Drain.  Add onion and pepper to the skillet, sauté until softened.  Add roasted garlic, stir until thoroughly combined.  In a 3.5 qt slow cooker, stir together ground beef mixture, green chilies, and green tomatoes.  Cover and cook on Low for 6-8 hrs.
I served this with a dollop of sour cream and corn bread on the side.  Thanks, Fran!

NOTE:  I attempted to roast my farm share poblano peppers.  They didn't blend into the chili as well as the can of green chilies I also added, so I'll skip trying to use my own and just use canned next time.  But if you can roast and get a soft green chili, please use what you've got.  I'll stick with pickling my hot peppers since that works better for me.

This post is linked with Foodie Friends Friday.


  1. hey now - i am a firm believer that mom jeans are going to make a come back. that being said, i think we'll all have to be a size baby-from-dirty-dancing to make 'em work.

    this recipe on the other hand, works just fine :)

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again with week with more seasonal & fresh/whole food posts :) xo, kristy

    1. Kristy,
      I could happily never wear mom jeans again. The only slightly mom-ish jeans I will wear are the ones from my pre-mom days, and that's only when I am gardening and my primary sturdy outdoor pants are in the wash. Thanks for stopping by!

  2. I just want to say that I made this today and it's delicious! Thanks for the inspiration! :)

    1. I'm so glad to hear it--thanks for taking time to let me know!

  3. Love all the garlic and I never thought to use green tomatoes this way, Kirsten. Thanks for sharing at Foodie Friends Friday!

    1. Cindy,
      Who knew that green tomatoes were such an versatile ingredient?!

  4. It's easy to roast Poblano peppers. I put mine in a cast iron skillet, covered, on very low heat (2 on an electric stove, and as low as the gas will go on a gas stove), and leave them for a long time - sorry, I never time it. I just check on them now and then, and turn them as needed. They soften up nicely in the process. I leave them longer after I turn the heat off, and they steam under the lid, so by the time I take them out to peel them, they're just right. You have to check on them more frequently with gas stoves, as they'll burn faster. It's fine to have a bit of black on each side, as the skin will get peeled off.

    1. Thanks for the tip! I bypassed poblanos in the 'take as many peppers as you want' bin while picking up my CSA farm share today (grabbed a couple jalapeños instead) but I'll try this next week. I think I missed the steaming part.

  5. G'day! Interesting combination, true!
    Nothing like a good chili on a cold winter's day too!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Chili Party

    1. Joanne,
      You're right--chili is terrific in cold weather. I never made it while we lived in Hawaii. Just didn't ever seem like chili weather. Thanks!