Slow-Cooked Beef Chili

Tested Till Perfect

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%
    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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