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Beef Chuck Chili

  • 8servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, D
MineralsZinc, Copper, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 2 tablespoons olive oil, divided

  2. 5 pounds beef chuck roast, trimmed of fat

  3. 3 cups minced onions

  4. 4 poblano peppers,* seeded and diced

  5. 2 serrano peppers,* seeded and diced

  6. 2 green bell peppers, seeded and diced

  7. 3 jalapeño peppers,** seeded and diced

  8. 2 tablespoons minced garlic

  9. 1 can (28 ounces) crushed tomatoes

  10. 1/4 cup hot pepper sauce

  11. 1 tablespoon ground cumin

  12. Black pepper to taste

  13. 4 ounces Mexican lager beer

  14. Hot cooked cornbread or rice

Instructions Jump to Ingredients ↑

  1. Heat 1/2 cup olive oil in large skillet over medium-high heat until hot. Add chuck roast; sear on both sides. Transfer beef to slow cooker.

  2. Heat remaining 2 tablespoons oil in same skillet over low heat. Add onions, peppers and garlic; cook and stir 7 minutes or until onions are tender. Transfer to slow cooker, along with crushed tomatoes. Cover; cook on LOW 4 to 5 hours or until beef is fork-tender.

  3. Shred beef. Stir in hot pepper sauce, cumin, black pepper and beer, if desired. Serve mixture over cornbread or rice.

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