Beef Chuck Chili (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 3 tablespoons olive oil
- 2 1/2 kilos beef chuck roast, boneless, trimmed, (5 lbs)
- 3 cups onion, minced
- 4 poblano peppers, diced
- 2 serrano peppers, diced
- 2 green bell peppers, diced
- 3 jalapeno peppers, diced
- 2 tablspoons garlic, smashed and minced
- 1 can crushed tomatoes, (28 oz / 794 g)
- 113 ml Mexican lager beer, (4 oz)
- 1/4 cup hot pepper sauce
- 1 tablespoon ground cumin
- cornbread, or hot rice, for serving, as desired
Instructions
- Heat the oil in a large pan on medium high heat, when hot, add the roast, cook 6-8 minutes, browning all sides.
- When browned all over, place the roast in your slow cooker.
- Same hot pan, add the onions, peppers, and garlic. Saute for 5-7 minutes or until the onion is tender.
- Add the cooked onions and peppers to the slow cooker.
- Stir in the crushed tomatoes. Cover the slow cooker and set to Low Setting and cook for 4-5 hours or until the beef shreds easily.
- Remove beef to a cutting board, shred with two large forks.
- Return the beef to the slow cooker. Stir in the beer, cumin, and hot sauce. Heat for 5-10 minutes.
- Serve with cornbread or cooked rice, as desired, enjoy.
Notes
Low cost per serving.
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