Subj : Crockpot N.Y. Times - 53
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 17:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Chilli
Categories: Beef, Vegetables, Herbs, Chilies, Beer
     Yield: 7 servings

     2 tb Olive oil
     1 lg Yellow onion; fine chopped
          Salt
     2 lb 80% lean ground beef
     8 cl Garlic; fine chopped
     6 oz Can tomato paste
     1 tb Sweet paprika
     2 ts Chipotle powder
     2 ts Ground cumin
     2 ts Garlic powder
     2 ts Onion powder
     2 ts Mustard powder
     2 ts Hot smoked paprika
   1/2 ts Cayenne powder
   1/2 ts Ground cinnamon
   1/4 ts Ground cloves
    12 oz Pilsner beer
    14 oz Can diced or crushed
          - tomatoes w/juice
   1/4 c  Cider vinegar
     2 tb Dark brown sugar
     2 tb Soy sauce
     2 ts Beef stock bouillon paste
 1 1/2 ts Unsweetened cocoa powder
    28 oz (2 cans) kidney beans;
          - drained, rinsed
    28 oz (2 cans) pinto beans;
          - drained, rinsed
     1 tb Worcestershire sauce

MMMMM--------------------------TO SERVE-------------------------------
          Hot sauce
          Grated sharp Cheddar
          Sliced scallions
          Sour cream
          Crushed tortilla chips

 Heat the oil in a large Dutch oven over medium. Add the
 onion, season with salt, and cook, stirring
 occasionally, until the onion is softened and
 translucent, about 8 minutes. Increase the heat to
 medium-high, add the beef and garlic, season with salt
 and cook, breaking the beef into crumbles with a
 spatula, until the beef has lost its pink color, 8 to 10
 minutes. Stir in the tomato paste and cook until
 slightly darkened and caramelized, about 1 minute. Stir
 in all the spices and cook until fragrant, about 1
 minute. Add the beer and stir, scraping the bottom of
 the pan.

 Transfer the beef mixture into a 5 to 8 quart slow
 cooker. Stir in the tomatoes, vinegar, brown sugar, soy
 sauce, beef bouillon paste, cocoa, beans and 1/2 cup
 water. Cover and cook on low for at least 4 hours and up
 to 6 hours. (The chilli can hold well on warm for an
 additional 2 hours.)

 When ready to serve, stir in the Worcestershire sauce.
 If the chilli is too thick, stir in a bit of water until
 the texture is to your liking. Season to taste with
 salt. Serve in bowls and pass the toppings at the table.

 By: Sarah DiGregorio

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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