BEEF BONANZA (48)
|EVERY FEW MINUTES|
Here is a sure crowd pleaser. this is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili. So, I have taken his recipe and made it more Chef Bek friendly.
1 lb. ground beef or stew meat, browned and drained
1 medium onion, diced
1 small or 1/2 large green pepper diced
1 small or 1/2 large red pepper diced
1 can rotel - Mexican flavored diced tomatoes with chilies
1 can black beans
1 small can tomato paste
1 can dark beer
4 tsp. ground chili powder
2 tsp. cumin
1/2 square Bakers unsweetened chocolate
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.
Bring to a boil, and reduce heat to VERY low. Cook with the lid off for an hour. Then cook 1 hour with the lid on. Cook on VERY low!
To kick it up, add a tiny bit of cayenne pepper or jalapeno.
Add grated cheddar or Jack cheese on top. Add a dollop of sour cream, or Ranch dip. Add a squeeze of fresh lime juice and 2 tablespoons of fresh cilantro (chopped). Serve over a handful of Fritos or Tortilla chips. Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.
Tips from Chef Bek:
Slow Cooker/Crock Pot Chili Recipe - brown meat, drain. Add ALL ingredients to crock pot and cook for about 4 hours.
Bek Davis (Chef Bek) is a trained chef and a work at home mom.
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