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Prep Time: 45 Minutes Cook Time: 600 Minutes |
Ready In: 645 Minutes Servings: 6 |
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I've been playing with this recipe for a couple years. Chunky meat, not too spicy or hot. Ingredients:
1 cup beef broth |
14 ounces diced tomatoes |
4 ounces tomato sauce |
7 ounces chopped green chili peppers |
2 (15 ounce) cans chili beans |
2 tablespoons chili powder |
1 teaspoon unsweetened cocoa powder |
1 chipotle chile in adobo, chopped |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon fennel seed |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 tablespoon sugar |
2 tablespoons olive oil |
1 garlic clove, minced |
1/2 large yellow onion, chopped |
1/2 green bell pepper, chopped |
1 poblano pepper |
1 lb beef stew meat, cut small cubes |
1/4 cup flour |
Directions:
1. Set oven to broil at 500 degrees.
2. Roast poblano pepper in oven, turn often until the pepper is charred black.
3. Remove pepper from oven and place in brown paper bag to sweat.
4. Turn crockpot on low.
5. Put first 15 ingredients in crock pot and mix well.
6. Heat some olive oil in a large skillet at medium heat.
7. Sauté garlic, onions, and green bell pepper for 4-5 minutes.
8. Add sautéed vegetables to the crock pot.
9. Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot.
10. Dredge the beef in flour and brown in skillet. Add more oil if necessary.
11. Add meat to the crock pot.
12. Cook 8-10 hours.
13. Let the crockpot cool and place in the refrigerator over night.
14. 2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.
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