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

 Uncle Dirty Dave's Archives

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