I promise this is the last chili recipe for a long time. But I also promised several people I would get this one posted. It has been "on the shelf" since I don't want two Texas chili recipes in a row and I have delayed even longer due to 12 hour per day work schedule.
A spiced up version of my previous posted Texas Chili but really it's more than that. The multiple types of chilies seem to add more than heat. They add different tastes that are really very nice.
This also may be my last post for a while. My wonderful wife returns this weekend from a 7 week absence due to a family medical emergency. So I will be spending time with her and cooking her favorite things and not experimenting on her. But a few posts may come through.
Notes: This is a 7/10 spicy which is about as high as I go. But I'm a wimp so it is probably ok for most people.
- 2 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
- 2 jalapeno diced small
- 2 Anaheim diced medium
- 2 Poblano pepper chopped medium
- 1 large onion chopped
- 4 cloves garlic-crushed or minced
- 2 - 14 oz cans diced tomatoes
- 1 - 14 oz can beef broth
- 2 T chili powder
- 1 t pepper
- 1 t salt
- 1 t oregano
- 1/2 t cumin
1) Clean and dice 2 jalapeno (finely), 2 Anaheim peppers and 2 Poblano peppers. Also chop a large onion.2) You need 2 pound of beef. I was lazy this time and used pre-cut stew meat. If you do this be sure to go through it and time more of needed. Or cut your own in 1 inch cubes from a beef roast.3) Combine the chopped onion and peppers with 4 cloves of crush garlic, 2 - 14 oz cans diced tomatoes, a 14 oz can beef broth, 2 T chili powder, 1 t pepper, 1 t salt, 1 t oregano and 1/2 t cumin.4) Cook on low in a slow cooker or crock pot for 8 hours.
DetailsPrep time: Cook time: Total time: Yield: 8 serving
February 25 2012DrDan