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Classic Chili

  • 8servings
  • 8minutes

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Source: busycooks.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds beef chuck roast, cubed

  2. 1/3 cup flour

  3. 3 tablespoons olive oil

  4. 2 onions, chopped

  5. 4 cloves garlic, minced

  6. 2 cups water

  7. 3 stalks celery, chopped

  8. 1 green bell pepper, chopped

  9. 1 (15-ounce) can chili beans, undrained

  10. 2 (15-ounce) cans kidney beans, drained

  11. 1 (6-ounce) can tomato paste

  12. 1 jalapeno pepper, minced

  13. 2 (14-ounce) cans diced tomatoes

  14. 1 teaspoon dried oregano leaves

  15. 1-2 tablespoons chili powder

  16. 1/8 teaspoon hot pepper sauce

  17. 1 teaspoon Worcestershire sauce

  18. 1 teaspoon ground cumin

  19. 1/4 teaspoon pepper

  20. 1/4 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. Toss cubed beef in flour, and salt and pepper to taste. In large skillet, heat olive oil over medium heat. Add beef; brown on all sides, about 5-6 minutes total. Remove beef from skillet and place in 4-5 quart slow cooker.

  2. Add onion and garlic to skillet; cook and stir for 3 minutes, then place in slow cooker. Add water to skillet and bring to a boil; cook and stir and scrape up drippings from bottom of pan. Add to slow cooker along with remaining ingredients.

  3. Stir and cover. Cook on low for 8-10 hours, or until chili is blended and thickened.

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