Categories: Beef, Chili, Main Dish, Tex-Mex

Ingredients

• 1/4 cup olive oil, divided
• 3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
• 2 large onions, chopped
• 2 medium green peppers, seeded and chopped
• 2 fresh jalapeno peppers, seeded and minced
• 2 -3 garlic cloves, minced
• 1/3 cup chili powder
• 1 tablespoon oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 cup beer
• 3 tablespoons yellow cornmeal (preferable stone ground)

Directions

1. In a big skillet, heat 2 tablespoons oil over medium-high heat.

2. Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.

3. Transfer to a 4 quart slow cooker.

4. Add the remaining oil to the skillet; lower heat to medium.

5. Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.

6. Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.

7. Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.

8. Pour the vegetable mixture into the slow cooker.

9. Cover and cook on LOW for 6-7 hours or until meat is tender.

10. Skim fat from the surface of the chili.

11. Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.

Email to a friend | Print this recipe | Back