Beef Chuck Chili
Makes 8 to 10 servings
|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.
- 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.
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