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Calgary Grey Cup Chili Recipe

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This recipe for Calgary Grey Cup Chili, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kevin and Terri Heinrichs
Added: Monday, June 8, 2009


2 lbs stewing beef
1-2 Tbsp vegetable oil
2 onions, chopped
1 red or green pepper, chopped
2 cloves garlic, minced
2 Tbsp flour
2 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp each salt and pepper
1 can (19oz) stewed or diced tomatoes
1 can (19oz) red kidney beans, drained and rinsed (opt)
1-2 Tbsp puréed chipotle peppers OR 1 tsp hot pepper flakes

Trim any fat off meat and cut into chunks. In a large skillet, heat 1 Tbsp oil over medium-high heat. Brown meat in batches and transfer to slow cooker. Add a little more oil to skillet and sauté onion, pepper and garlic until soft, about 5 minutes. Stir in flour, chili powder, cumin, salt and pepper. Add tomatoes and puréed chipotle peppers (these are dried smoked jalapeno peppers in a spicy tomato vinegar sauce). Bring to a simmer. Pour sauce over beef in slow cooker. Stir well, cover and cook on low for 8 to 10 hours or until meat is tender. If adding beans, add one hour before end of cooking. For stove-top preparation, prepare as above, in a large Dutch oven or saucepan, increasing the liquid to cover the meat, using beef broth and/or more tomatoes. Bring to a simmer, reduce heat and cook, covered for 1-1/2 to 2 hours or until meat is tender. Stir occasionally. Add beans for last 20 minutes.




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