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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
2 pounds beef chuck, cut into 1/2-inch cubes |
1 teaspoon salt |
1 teaspoon pepper |
8 ounces hot italian sausage, casings removed |
1 large onion, chopped |
4 cloves garlic, minced |
2 jalapeños, seeded, finely chopped |
2 tablespoons chili powder |
1 tablespoon plus 1 tsp. cumin |
2 teaspoons dried oregano |
1/2 cup beer |
2 14.5-oz. cans diced tomatoes |
1 15.5-oz. can dark red kidney beans, drained and rinsed |
1 15.5-oz. can black beans, drained and rinsed |
Directions:
1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.
2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.
3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.
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