MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chilli
Categories: Beef, Vegetables, Herbs, Chilies, Beer
Yield: 8 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 with 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 Kidney beans (2 cans);
- drained, rinsed
28 oz Pinto beans (2 cans);
- drained, rinsed
1 tb Worcestershire sauce
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Hot sauce
Sharp Cheddar; grated
Scallions; sliced
Sour cream
Tortilla chips; crushed
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 qt 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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