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Beef Chuck Chili (Slow Cooker) - Thailand 1 Dollar Meals
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–+ servings

Beef Chuck Chili (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

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.