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Mogul Beef Chili

In ‘The Ski House Cookbook’

Ready In:
6hrs 45mins
Serves:
Units:

ingredients

directions

  • Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
  • Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
  • Cook until the vegetables have softened, about 6 minutes.
  • Scrape the vegetables into the slow cooker insert.
  • Return the skillet to med-high heat and add the ground beef.
  • Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
  • Return the skillet to med-high heat and add the remaining tablespoon oil.
  • Salt and pepper the cubed beef on all sides.
  • When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
  • Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
  • Return the skillet to med-high heat and add ¼ cup water.
  • Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
  • Pour the liquid into the slow cooker.
  • Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
  • Remove the largest chunks of beef one at a time to a plate.
  • Using two forks, shred the meat, then replace it in the pot.
  • Stir the chili and serve hot.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In ‘The Ski House Cookbook’"
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    In ‘The Ski House Cookbook’
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