Homemade Slow Cook Chili
2 lbs. boneless beef cubes (chuck or London broil)
1/2 stick of butter
2, 15 oz. cans kidney beans, drained
1, 28 oz. can tomatoes, cut up
3 tablespoons tomato paste
1 cup finely chopped onion
1/2 cup thinly sliced carrots
1/2 cup finely chopped green pepper
4 cloves garlic, minced
2 jalapeño chopped fine (pickled or fresh)
1 bay leaf
2 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/2 stick of butter
2, 15 oz. cans kidney beans, drained
1, 28 oz. can tomatoes, cut up
3 tablespoons tomato paste
1 cup finely chopped onion
1/2 cup thinly sliced carrots
1/2 cup finely chopped green pepper
4 cloves garlic, minced
2 jalapeño chopped fine (pickled or fresh)
1 bay leaf
2 tablespoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
INSTRUCTIONS:
In a large pan melt butter place the beef cubes in pan, brown the meat for about 4 to 5 minutes. Add the meat to the slow cooker. Place all the reminding ingredients into the slow cooker. Cover and cook on a high setting for 10 hours or until the meat is tender and done. Stir occasionally.
Note for more spice I added the juice of the pickled jalapeño
Note for more spice I added the juice of the pickled jalapeño
COSTS:
$8-$10
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posted by:
January 6, 2010
