Beef Chuck Chili

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Beef Chuck Chili."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-chuck-chili-a-recipe.htm>  08 September 2008.

Beef Chuck Chili Photo
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:
1.
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.

2.
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.

3.
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