Bready or Not: Slow Cooker Beef Chili
I have an anti-bean man. He won't touch black beans or pinto beans or refried beans. He also loves meat and chili. It makes it a challenge to find good chili recipes for him because so many involve beans. I've modified a few recipes to be all meat, but what I loved about this recipe is that it didn't need modification at all. It's beef, pure and simple.
The flavors here are everything you want in a good chili: mild spice that can be easily adjusted to personal taste. Plus, it's a straightforward slow cooker recipe, so there's no need to labor over a stove for hours. Serve this up with some cornbread and you'll be all set!
Slow Cooker Beef Chili
From an awesome cookbook, The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin.
Ingredients:
2 pounds of beef round or chuck (or stew meat), cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1 10-ounce can Rotel (or equivalent)
1 14-ounce can tomato sauce
1 onion, diced
1 green bell pepper, cored and diced
1) First up, sear the meat to seal in flavor. In a pan, brown the beef in vegetable oil over high heat, then use a slotted spoon to transfer the beef to the slow cooker.
2) Combine flour, chili powder, cumin, salt, and garlic powder, and sprinkle over the beef. Toss it to coat. Add the remaining ingredients to the crock pot and cover. Cook on medium-high heat for 6-8 hours.
OM NOM NOM!
The flavors here are everything you want in a good chili: mild spice that can be easily adjusted to personal taste. Plus, it's a straightforward slow cooker recipe, so there's no need to labor over a stove for hours. Serve this up with some cornbread and you'll be all set!
Slow Cooker Beef Chili
From an awesome cookbook, The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin.
Ingredients:
2 pounds of beef round or chuck (or stew meat), cut into 1-inch cubes
2 tablespoons vegetable oil
2 tablespoons flour
4 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1 10-ounce can Rotel (or equivalent)
1 14-ounce can tomato sauce
1 onion, diced
1 green bell pepper, cored and diced
1) First up, sear the meat to seal in flavor. In a pan, brown the beef in vegetable oil over high heat, then use a slotted spoon to transfer the beef to the slow cooker.
2) Combine flour, chili powder, cumin, salt, and garlic powder, and sprinkle over the beef. Toss it to coat. Add the remaining ingredients to the crock pot and cover. Cook on medium-high heat for 6-8 hours.
OM NOM NOM!