© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Ski House Cookbook by Tina Anderson and Sarah Pinneo
3 tablespoons vegetable oil
2 medium yellow onions, chopped
1 red bell peppers or 1 green bell pepper, cut into ½ inch pieces
5 garlic cloves, chopped
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cayenne
¼ teaspoon red pepper flakes
12 ounces ground beef
fresh ground black pepper
1 ½ pounds chuck stew meat, cut into 1-inch cubes
1 28 ounce can diced tomatoes
1 28 ounce can crushed tomatoes or 1 28 ounce can tomato purée
2 14 ounce cans red kidney beans, drained and rinsed
Heat 2 tablespoons of the oil in a large heavy skillet or Dutch oven over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes. Cook until the vegetables have softened, about 6 minutes.
Scrape the vegetables into the slow cooker insert. Return the skillet to medium-high heat and add the ground beef. Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
Return the skillet to medium-high heat and add the remaining tablespoon oil. Salt and pepper the cubed beef on all sides. When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer. Brown the cubes well on all sides, 5 to 7 minutes, and then transfer to the slow cooker.
Return the skillet to medium-high heat and add ¼ cup water. Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom. Pour the liquid into the slow cooker. Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on high for 6 hours, or until the beef cubes are fork tender.
Remove the largest chunks of beef one at a time to a plate. Using two forks, shred the meat, then replace it in the pot. Stir the chili and serve hot.