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Chili with Double Bean Toss
1 pound boneless beef top round steak
1 tablespoon cooking oil
2 14-1/2-ounce cans diced tomatoes
1 14-1/2-ounce can beef broth
1 cup chopped onion
1 or 2 fresh jalapeno or serrano peppers, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 tablespoon brown sugar
1-1/2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 clove garlic, minced
Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.
In a 3-1/2- or 4-quart slow cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips.
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