Monday, January 12, 2009

Beefy Chili

This recipe doesn't have beans, but you could easily add a few cans of beans if you want. Also, if you like a tomato based chili, you can replace some of the additional water with a can of crushed tomatoes. I recommend adding the tomatoes first, and only add enough water to keep it from being too thick.

Beefy Crockpot Chili
1 ½ pounds ground round
1 ½ pounds stew meat, cubed
3 teaspoons olive oil
½ cup all purpose white flour
1 cup water
3 teaspoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
¼ cup cocoa powder
12 ounces beer
5 cups water
¼ cup chili powder
In large skillet, brown ground beef over medium heat. Dredge stew meat in 1/4 cup flour. With slotted spoon, transfer browned ground beef to crock pot. Sprinkle 1/4 cup flour into beef drippings, stir well to prevent lumps. Cook for about 1 minute, then add 1 cup water and Worcestershire sauce. Stir until thick. Pour over beef in crockpot.

Wipe skillet clean, heat olive oil over medium heat. Brown stew meat. Pour into crockpot.

Add remaining ingredients and mix well. Cover and cook on low for 8 - 10 hours, stirring occasionally.

***Note: You can make this on top of the stove with a large stockpot instead of using a crockpot. After combining all ingredients, bring just to the boiling point, reduce to simmer, cover -- let cook for at least 2 hours, stirring occasionally. Chili is always better cooked ahead of time, refrigerated, and served after it has been reheated.

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