I have been home alone for 6 weeks due to a family emergency so I'm "cooking for one". Plus I'm working 12 hour days. So I'm doing my cooking in chunks with left overs for heating up in the evening. I trying to avoid the "I'm hungry and have nothing at home so let's hit the drive-thru" syndrome. This all spells "Crock Pot" to me so this blog may look like a crockpot blog for a while.
I'm a believer in low glycemic diets for weigh loss and I need to recover from two years of food blogging. So even though beans are very healthy, I'm keeping carbs low at the moment. As usual, I read way to many recipes and have no specific recipe to attribute as inspired by but several on Tastebook.com were quite useful.
See a newer spicier version: Spicy 3 Chilies Texas Chili a la Crock Pot
Notes: A 5/10 on the spice scale.
- 2 pounds beef roast trimmed and cut into 1 inch cubes or use stew meat
- 1 t pepper
- 1 t salt
- 1 t oil
- 1 jalapeno pepper minced
- 2 poblano pepper chopped
- 2 - 14 oz cans diced tomatoes
- 1 -14 oz can beef broth
- 1 - 4 oz can green chilies
- 2 t cumin
- 2 t oregano
- 2 t chili powder
- 1 can black beans rinsed (optional)
1) Start with 2 pounds of beef roast of you choice. Trim and cut into 1 inch cubes. Use pre-cut "stew meat" if you want.2) Heat a tsp of oil over medium high heat. When hot add the beef along with 1 tsp each of salt and pepper. Cook until brown. About 5 minutes. Add to crock pot with the juices.3) De-vein and mince one Jalapeno, chop two Poblano and chop a medium onion. 4) Add the peppers and onion to the pot. Now add 3 cloves crushed garlic, 2-14 oz cans diced tomatoes, a 14 oz can beef broth, one can green chilies (4 oz) and 2 tsp each of cumin, oregano and chili powder. Optional 1 can black beans drained.5) Cook on low for 8 hours.
DetailsPrep time: Cook time: Total time: Yield: 6 serving