Chili con Carne

September 19, 2012

This slow cooker Chili con Carne* recipe has been popular, so time to post it. I’ve made a number of modifications and it’s a little different every time I make it. I usually cut things in half because I have a smaller slow cooker. [I’ll add my own comments along the way.]

Chili con Carne

Chili con Carne

Works in slow cookers from 3 1/2 to 6 quarts

Ingredients

1/3 cup all-purpose flour

1 tsp salt

2 lbs trimmed stewing beef, cut into 1-inch cubes [Or 1 lb for a smaller recipe]

2 onions, finely chopped

4 cloves garlic, minced

1 tbsp dried oregano leaves, crumbled [Substitute basil if you don’t like oregano]

1  cinnamon stick [First time I made this I didn’t have cinnamon sticks so I used nutmeg]

1 tsp cracked black peppercorns

2 tbsp cumin seeds, toasted [I don’t usually have cumin seeds, so I add powdered cumin]

1 cup beef stock

1 cup lager or pilsner beer [Just use the whole bottle]

2 cans red kidney beans, rinsed, drained [1 can works for my smaller recipe]

1 tbsp ancho chili powder or 1/2 tsp cayenne dissolved in 2 tbsp lime juice [I use juice of a whole lime]

1 jalapeno pepper or chipotle pepper in adobo sauce, minced [I’m not a fan of really spicy, so I may just leave these out]

2 poblano or Anaheim chiles or green bell peppers, diced [I like Hungarian or Red peppers, not Green]

Garnishes [I rarely have these around]

Finely chopped cilantro

Sour Cream

Chopped red onion

Roasted red pepper strips

Preparation

1. In a resealable plastic bag, combine flour and salt. Add beef and toss until evenly coated, discarding excess flour mixture. In a skillet, heat 1 tbsp of the oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding more oil as necessary, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware.

2. Reduce heat to medium. Add onions to pan and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, cinnamon stick, peppercorns and toasted cumin and cook stirring, for 1 minute. Add stock and bring to a boil. Transfer to slow cooker stoneware. Add beer and beans and stir well.

3. Cover and cook on Low for 8 to 10 hours or on  High for 4 to 5 hours, until beef is tender. Add chili powder solution, jalapeno pepper and poblano peppers and stir well. Cover and cook on High for 20-30 minutes, until fresh peppers are tender. Discard cinnamon stick. Serve with garnishes of your choice.

* From “The Healthy Slow Cooker” by Judith Finlayson © 2006 Judith Finlayson

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