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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Another chili recipe~this one goes in the slow cooker and has mild flavor. Ingredients:
1 pound boneless beef sirloin steak, cut into 3/4-inch cubes |
4 italian sausage links, casings removed and cut into 3/4 inch slices |
2 tablespoons olive oil, divided |
1 onion, chopped |
3 garlic cloves, minced |
2 green onions, thinly sliced |
2 teaspoons beef bouillion granules |
1 cup boiling water |
1/4 cup red wine |
1-6 ounce can tomato paste |
3 tablespoons chili powder |
2 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
2 teaspoons ground cumin |
1-2 teaspoons crushed red pepper flakes |
salt to taste, not a lot though |
pepper to taste |
3 cans, 14.5 ounces each, stewed tomatoes, cut up |
2 15 ounce cans pinto beans, rinsed and drained |
1 pound shredded sharp cheddar cheese |
sour cream |
rice or potatoes to pour it over |
Directions:
1. In a large skillet, brown the beef and sausage in 1 tablespoon of oil.
2. Drain.
3. Transfer meat to a 5-quart slow cooker.
4. In the same skillet you cooked the beef, saute the onion, garlic and green onions in remaining oil until tender.
5. Transfer to the slow cooker.
6. In a small bowl, dissolve bouillon in water.
7. Stir in wine, tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended.
8. Add to slow cooker.
9. Stir tomatoes and beans into slow cooker.
10. Cover and cook on high for 6-8 hours.
11. Serve over potatoes or rice and garnish with cheese and sour cream.
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