Beanless Beef Chili (Sandra Lee) |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
2 tbsp. canola oil |
1 (2 1/2-pound) beef chuck roast, cut into 1/2-inch cubes |
2 medium chopped yellow onions |
1 tbsp. chili powder |
1/2 tsp. red pepper flakes |
1/2 tsp. cinnamon |
1 small chopped jalapeno pepper |
1 tbsp. chopped garlic |
1 (28-ounce) can chopped tomatoes |
1 cup beef broth |
kosher salt, to taste |
black pepper, to taste |
1/2 cup sour cream |
1 tsp. chili powder |
1 tsp. lime juice |
1 tsp. hot sauce |
2 scallions |
2 tbsp. chopped fresh cilantro |
Directions:
1. Put a deep heavy-bottomed pot over medium-high heat and add the oil. Put in the beef, season with salt and pepper, and cook until it is well browned, about 10-15 minutes. Remove the meat to a bowl with a slotted spoon and discard the fat from the pan. Pour half the broth into the pan and scrape up any browned bits.
2. Pour this into the bowl of a slow cooker. Add the onions and put the meat on top. Add the chili seasoning, red pepper flakes, cinnamon, jalapeno, and garlic.
3. Add the tomatoes with their juice and the remaining broth. Cover and cook on low for 4-6 hours. Taste, and adjust the seasoning. Serve garnished with spiced sour cream.
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