 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 1 |
|
This has been our family favorite since I first stumbled across it in 2005. It's originally from Southern Living, October 2000. I will sometimes brown the beef, onion and garlic in a pan, then dump all the ingredients in a slow cooker. Let simmer on low for 7-8 hours. Ingredients:
2 lbs ground chuck |
1 medium onion, chopped |
3 -4 garlic cloves, minced |
2 (15 ounce) cans pinto beans or 2 (15 ounce) cans kidney beans, rinsed and drained |
3 (8 ounce) cans tomato sauce |
1 (12 ounce) bottle dark beer |
1 (14 1/2 ounce) can beef broth |
1 (6 ounce) can tomato paste |
1 (4 1/2 ounce) can chopped green chilies |
2 tablespoons chili powder |
1 tablespoon worcestershire sauce |
2 teaspoons ground cumin |
1 -2 teaspoon ground red pepper |
1 teaspoon paprika |
1 teaspoon hot sauce |
pickled jalapeno pepper, slices |
Directions:
1. Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
2. Combine meat mixture, beans, and next 11 ingredients in Dutch oven (I usually start off with half the beef broth and beer, and add more as needed); bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
|
|