Beef Chuck Chili
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Beef Chuck Chili
YIELD Makes 8 to 10 servings
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INGREDIENTS
| 1/2 | cup plus 2 tablespoons olive oil, divided |
| 5 | pounds beef chuck roast, trimmed of fat |
| 3 | cups minced onions |
| 4 | poblano peppers,* seeded and diced |
| 2 | serrano peppers,* seeded and diced |
| 2 | green bell peppers, seeded and diced |
| 3 | jalapeño peppers,** seeded and diced |
| 2 | tablespoons minced garlic |
| 1 | can (28 ounces) crushed tomatoes |
| 1/4 | cup hot pepper sauce |
| 1 | tablespoon ground cumin |
| Black pepper to taste | |
| 4 | ounces Mexican lager beer (optional) |
| Hot cooked cornbread or rice | |
PREPARATION:
Slow Cooker Directions
- Heat 1/2 cup olive oil in large skillet over medium-high heat until hot. Add chuck roast; sear on both sides. Transfer beef to slow cooker.
- Heat remaining 2 tablespoons oil in same skillet over low heat. Add onions, peppers and garlic; cook and stir 7 minutes or until onions are tender. Transfer to slow cooker, along with crushed tomatoes. Cover; cook on LOW 4 to 5 hours or until beef is fork-tender.
- Shred beef. Stir in hot pepper sauce, cumin, black pepper and beer, if desired. Serve mixture over cornbread or rice.
This recipe appears in:
Mexican
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