Spicy Slow-Cooker Beef Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (10 1/2-oz.) can condensed broth |
4 dried ancho chile peppers, stemmed and seeded |
2 tablespoons all-purpose flour |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1 (2-lb.) london broil, cut into 1/2-inch cubesl |
2 chopped onions |
4 garlic cloves, minced |
1 1/2 teaspoons dried oregano |
1 (16-oz.) bottle dark beer |
halved jalapeño peppers |
sour cream |
refrigerated salsa |
saltine crackers |
Directions:
1. Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering. Place ancho chile peppers in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle flour, cumin, and salt over London broil. Place beef in a 4-qt. slow cooker. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeño peppers, sour cream, and refrigerated salsa. Serve with saltine crackers.
2. Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.
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