Slow-Cooked Beef Chili
Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 300 |
| pro | 20 g |
| total fat | 15 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 7 g |
| chol | 51 mg |
| sodium | 560 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 29% |
| vit A | 16% |
| vit C | 42% |
| folate | 24% |
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2 tbsp (25 mL) vegetable oil
2 lb (1 kg) boneless cross-rib pot roast, cut in 1/2-inch(1 cm) cubes
2 onions, diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1 can (28 oz/796 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 tbsp (25 mL) chili powder
1/2 tsp (2 mL) salt
1 sweet green pepper, diced
1 tsp (5 mL) hot pepper sauce (optional)
Preparation:
In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and sa< stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.
Source
Canadian Living Magazine: November 2004
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