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East of the Border Chili

1-1/2 lbs. coarsely ground lean beef
3 oz. sausage, crumbled (optional, but GOOD!)
1 (16 oz) can tomatoes, chopped, with juice or use fresh tomatoes
1 (8 oz) can tomato sauce
1 can beef bullion or one cup beef stock
1 (12 oz) can beer
2 cloves garlic, minced
2 med. Onions, chopped
2 jalapeno peppers, chopped (if you like it hot) or cayenne pepper to taste
3 Tbsp chili powder or ground chiles
2 tsp oregano
1 Tbsp whole cumin seed, toasted in skillet about 2 min. , stirring often
1 Tbsp salt


Sauté beef, sausage, onion and garlic until meat is gray. Drain well. Place in slow cooker. Add Anchos or chili powder and rest of ingredients and cook on low for 5 hrs. At this point I add 3-4 cups cooked pinto beans, or 2 (15 oz) cans, drained. (I use Bush's Hot Chili Beans and do not drain them. ) Cook another 60 minutes. Add a little masa harina and water paste if chili is too thin.

Serve with grated Jack cheese on top, jalapeno cornbread, salsa and chips, and a salad.

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