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Bowl of Red (Chili)

2 pounds lean beef cubes - (to 3 lbs)
1 large onion
3 garlic cloves
1 teaspoon salt
2 tablespoons chopped jalapeno pepper - (to 3 tbsp)
1/4 cup pure New Mexican chile powder
2 teaspoons ground cumin
1 cup dark beer
1/2 cup water
Masa or cornmeal -- for thickening


Brown beef with onion, drain off excess fat, add garlic and stir over medium heat another minute. Transfer beef to the slow cooker; add salt, pepper, chile powder, cumin, beer and water. Cover and cook on LOW for 8 to 10 hours. Stir masa (or cornmeal) with enough water to make a smooth paste and add to chili 30 minutes to 1 hour before done. Turn to high and cook uncovered the remaining hour. Serve over rice, if desired.

This recipe yields 4 to 6 servings.

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