All Meat Red Chili Recipe
Summary
Preparation Time5 MinCooking Time8 Hr 0 Min
Ready In8 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 4 pounds lean boneless beef chuck, trimmed of fat and cut into 3/4-inch cubes | ||
| All purpose flour | 6 Tablespoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 4 Clove (5gm), pressed | |
| 1 large tomato, peeled, seeded, and chopped | ||
| 1 or 2 canned or pickled jalapeno chiles, seeded and chopped | ||
| Dry oregano | 2 Teaspoon | |
| 1 teaspoon coarsely ground pepper | ||
| Ground cumin | 1 1/2 Tablespoon | |
| Paprika | 1 Tablespoon | |
| 3 to 4 tablespoons ground dried pasilla or New Mexico chiles | ||
| Tomato sauce large can | 1 | |
| Beer | 1 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Coat beef cubes with flour; shake off excess.
In a 3 1/2-quart or larger electric slow cooker, combine beef, onion, garlic, tomato, jalapeno chiles, oregano, pepper, cumin, paprika, and ground chiles; pour in tomato sauce and beer.
Cover and cook at low setting until beef is very tender when pierced (7 to 8 hours), stirring once or twice during last 1 to 2 hours of cooking.
Skim and discard fat from chili, if necessary.
Season to taste with salt.
In a 3 1/2-quart or larger electric slow cooker, combine beef, onion, garlic, tomato, jalapeno chiles, oregano, pepper, cumin, paprika, and ground chiles; pour in tomato sauce and beer.
Cover and cook at low setting until beef is very tender when pierced (7 to 8 hours), stirring once or twice during last 1 to 2 hours of cooking.
Skim and discard fat from chili, if necessary.
Season to taste with salt.
Chef
