Recipe by Bill Hilbrich
This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The Chuck Blade Steak has enough marbling to remain soft and moist after 8 hours in the crock pot. If you like a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport.
- 1 lb beef (I like the chuck blade steak cut into thumb nail size pieces)
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can red kidney beans (with the liquid)
- 1 (16 ounce) can pinto beans (with the liquid)
- 1 cup onion (diced)
- 1 cup celery (diced)
- 1 (14 ounce) can diced tomatoes
- 1 cup jalapeno pepper (remove the seeds and dice)
- 2 teaspoons cumin powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon flour
Directions See How It's Made
- In a large skillet, heat the olive oil and start to brown the meat.
- When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
- Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
- Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
- Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
- Add to the crock pot and stir.
- Recipe # 85268 is a Vegetarian version of this chili, using rice.