Tested till perfect Slow-Cooked Beef Chili

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe4 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 2 lb 2lbpot roast boneless cross rib, cut in 1/2-inch(1 cm) cubes
  • 2 2oniononions, diced
  • 2 2large carrotcarrots, diced
  • 2 2stalks celery, diced
  • 2 2cloves garlic, diced
  • 1 tbsp 1tbspdried oregano
  • 1 can 1can(28 oz/796 mL) stewed tomatoes
  • 1 can 1can(5-1/2 oz/156 mL) tomato paste
  • 1 can 1can(19 oz/540 mL) black beanblack beans, drained and rinsed
  • 1 can 1can(19 oz/540 mL) red kidney beanred kidney beans, drained and rinsed
  • 2 tbsp 2tbspchili powder
  • 1/2 tsp 1/2tspsalt
  • 1 1sweet green peppersweet green peppers, diced
  • 1 tsp 1tsphot pepper sauce, (optional)
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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 salt ; 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.

Nutritional Information Per each of 12 servings: about

cal 300 pro 20g total fat 15g sat. fat 5g
carb 23g fibre 7g chol 51mg sodium 560mg

% RDI:

calcium 6 iron 29 vit A 16 vit C 42
folate 24
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