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    You are in: Home / Recipes / Crock-Pot Beef Chili Recipe
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    Crock-Pot Beef Chili

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 15 mins

    15 mins

    5 hrs

    Lab Chef's Note:

    This recipe calls for beef roast, however I like short rib meat the best for chili. Any meat that is good for long cooking will work for this recipe

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    1. 1
      Preheat a 10' cast iron skillet over medium to med-high heat.
    2. 2
      In a medium size bowl add the cubed meat, the flour, and oil and mix to get all the flour and oil on the meat.
    3. 3
      Working in two batches, Brown all side of the cubed meat and add to the crock pot. When all the meat is browned and added to the crock, add the 4 oz of water and scrape the sides of the pan to remove any bits from the pan. Add the liquid to the crock.
    4. 4
      Add the salsa, chips, water, Chili powder, black pepper, and oregano. Add salt to taste, remember that the chips contain salt.
    5. 5
      Cook on low heat for 4-6 hours.
    6. 6
      Using a potato masher, break up the meat in the chili.
    7. 7
      Add the drained pinto beans, and drained hominy to the chili and stir will. Season to taste with salt and pepper.

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    Nutritional Facts for Crock-Pot Beef Chili

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 459.9
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 6.1 g
    Cholesterol 82.7 mg
    Sodium 1370.9 mg
    Total Carbohydrate 37.8 g
    Dietary Fiber 9.8 g
    Sugars 3.4 g
    Protein 32.5 g

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