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Prep Time: 120 Minutes Cook Time: 360 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This is a recipe that took me 5 years to perfect. I serve it to friends every football season. They always love it. I use tomatoes and peppers from the garden. You can add more peppers for more heat. I like to serve this with sour cream, shredded cheddar and Frittos. Ingredients:
12 whole tomatoes, cut in 1/2 |
4 lbs chuck roast, cut into small cubes |
1 lb bacon, slided into small pieces |
4 tablespoons liquid smoke |
1 onion, dices |
6 garlic cloves, minced |
4 pieces celery, diced |
2 bell peppers, diced |
1 (16 ounce) can black beans |
2 jalapeno peppers, roasted, peeled seeded and minced |
6 tablespoons chili powder |
2 tablespoons ground cumin |
2 tablespoons thyme |
4 tablespoons beef base |
12 ounces dark beer |
Directions:
1. This step should be done the night before the rest of the preperation. Cube the beef Roast (Small) Marinade the beef in the Beer, Liquid Smoke, and Beef base (Overnight).
2. Roast Tomatoes and peppers, and garlic on a grill, I let the tomatoes on until the skin starts to fall off, the peppers until they are black, and the garlic until it is scortched evently.
3. Cut up the tomatoes and remove any core parts. Then put in a crock pot and mash with a potato masher.
4. Peel the peppers, remove the seeds and mince very fine. Add to the tomatoes.
5. Peel and mince the garlic add to the tomatoes.
6. Fry the bacon in the crockpot until crispy. Remove the bacon pieces leaving the grease.
7. Saute celery, onions, and red pepper in the bacon grease. Add to the tomatoes.
8. Saute the roast in the remaining bacon grease. Dump the entire contents of the marinade. Let it simmer until most of the liquid is gone. Add to the tomatoes.
9. Add Chili Powder, Ground Cummin and Thyme.
10. Let simmer throughout the day at least 6 hours.
11. Add black beans about an hour before serving.
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