Chili Beef 2013 Redux Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 TB Olive Oil
3 med Sweet Onions, minced
1/4c. Tomato Paste
6 Garlic cloves, minced
1 Tsp Mexican Oregano, dried
1/4c. Ancho ground chili powder
2 TB ground Cumin
2 - 15 oz cans Red Kidney beans
1/4c. Merlot wine
1 - 28 oz can Tomato Puree
2c. Chicken broth
1/4c. Minute Tapioca
3 TB Soy sauce
2 TB, minced Chiplote chili in adobo sauce
2 TB brown sugar
2 Bay leaves
3 scallions, sliced thin for Garnish
S & P and Sugar to taste, when complete
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Directions: |
Directions:The Roast: Separate the roast at its major seams (delineate by lined of fat and silver skin). Trim excess fat and silver skin. Cut into bite sizes.
Heat 2-3 TB of Olive Oil in a 12" skillet until shimmering. Add onions, tomato paste, garlic, chili powder, cumin, and oregano. Cook over medium - high heat until onion is soft and slightly browned. Transfer to Slow Cooker. If needed, add small amount of Olive Oil.Add diced meat chunks and brown well, all sides. Transfer to Slow cooker.
Place about 1/2 of one can of Kidney beans in Blender or food processor. Pulse until creamy. Add this, and all remaining ingredients to the Slow cooker. Stir well until all ingredients are blended. Cook on Low setting, 9-10 hours. Add salt and pepper to taste. Rest 10 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Personal
Notes: |
Personal
Notes: Use sliced Scallions and your other favorite condiments when serving. Mexican cheese, for example. The Heat in Chili is an individual thing. Offer a shaker of Red Chili pepper flakes or a shaker of Cayenne Pepper, IF YOU DARE!!
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