Chili Supreme - Crockpot

• 1 can tomato paste
• 1 kilogram lean ground beef
• 1 large red onion
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 banana pepper
• 6 clove garlic
• 6 roma tomato
• 2 carrot
• 1 cup granulated brown sugar
• 1 tbsp dried basil
• 1 tsp cayenne pepper
• 2 can red kidney bean - chili style
• 1 lime
• 1 balsamic vinegar
• 1 worcestershire sauce
• 1 cup favourite beer/dark ale (optional)
• 2 large portabello mushroom caps
• 1 salt & pepper
• 2 tbsp smoked chili powder

1. cut the tomatos into eighths and put a layer or fill a roasting dish depending on size.
2. if the roasting dish can take all the tomatos in a single layer, sprinkle the basil and 1/2 a cup of brown sugar over the tomatos
3. if it's a small roasting dish you can sprinkle a 1/4 cup of the brown sugar and half the basil over half the tomatos and make another layer, adding the next 1/4 cup of brown sugar and remaining basil on top
4. sprinkle the balsamic vinegar and worcestershire sauce (don't drench them, but enough to dampen the sugar) over the tomatos and set aside
5. preheat the oven to 250
6. rough chop all the peppers and carrots into small pieces and put into a roasting dish.
7. add 3 of the garlic cloves finely diced to the peppers and carrots
8. sprinkle about half a cup of the brown sugar over the peppers/carrots
9. zest the lime over the peppers/carrots and squeeze the juice over as well
10. if desired you can add the cup of beer or a dark ale to the peppers, if not a cup of water will do
11. put the tomatos and the peppers in the oven for an hour and twenty minutes, strirring the peppers halfway through
12. slice up the remaining 3/4 of the onion (nothing larger than bite size or as small as you like) and carmalize over low heat for half hour to 45 mins
13. finely dice a quarter of the red onion and the remaining garlic and add to the ground beef as you brown it
14. add the cayenne pepper, a tablespoon of the chili powder, salt & pepper to taste to the beef as well
15. drain off any fat and set aside
16. once the tomatos & peppers come out of the oven, open the tomato paste and kidney beans and start to put everything into the crockpot (I have 6 quart one that everything just fits in)
17. as far as the tomatos and peppers, I dump everything in, liquid included, if you don't want as much liquid, feel free to scoop the tomatos and peppers out to add, but to me this loses some the flavor you've created
18. lastly, chop the mushrooms into roughly 1/2inch squares and add to the pot with the remaining chili powder
19. mix everything well and set the crockpot on low for 6 to 8 hours and stir every 2 hours or so

tomato paste, kilogram lean ground beef, red onion, red bell pepper, green bell pepper, yellow bell pepper, orange bell pepper, banana pepper, clove garlic, roma tomato, carrot, brown sugar, basil, cayenne pepper, red kidney bean chili style, lime, balsamic vinegar, worcestershire sauce, favourite beerdark ale, portabello mushroom, salt, chili powder

Taken from cookpad.com/us/recipes/330983-chili-supreme-crockpot (may not work)