Advertisement

Beef Chuck Chili

Beef Chuck Chili

Beef Chuck Chili

Yield

Makes 8 to 10 servings

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

*If fresh poblano or serrano peppers are unavailable, use 2 cans (14 ounces each) diced green chiles, adding chili powder for more heat.

**Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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.

Check out more recipes for Mexican

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement