"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Crockery Beef Chili Recipe

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This recipe for Crockery Beef Chili, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ashley Penman
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 29-ounce can tomatoes, cut up
1 10-ounce can chopped tomatoes and green chili peppers
2 cups vegetable juice or tomato juice
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 1/2 pounds beef or pork stew meat, cut into 1-inch cubes
2 cups chopped celery
1 cup chopped green sweet pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers, such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped fresh cilantro, thinly sliced fresh jalapeno peppers

Directions:
Directions:
In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper. Cover; cook on low-heat settng for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans; cover and cook on high-heat setting 15 minutes longer. Spoon into bowls. If desired, serve with toppers.

Number Of Servings:
Number Of Servings:
8

 

 

 

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