A slow cooker recipe for chili that has Mexican seasoning from the harvest as the main flavor. Poblanos are mild and are more flavorful than a bell pepper. Stout or porter beer add such depth and richness. The shredded leftover santa maria chuck roast adds a great texture. The sauce is well balanced in flavor and is mild so it is good to serve any one.
Santa Maria Chuck Roast Recipe
Mexican Seasoning Recipe
Slow Cooker Mexican Chili Recipe
VEGETABLES
1 Sweet Onion Chopped
1 Red Onion Chopped
2 Jalapenos Seeds Removed Chopped
2 Poblanos Seeds Removed Chopped
MEAT
2 cups Shredded Santa Maria Chuck Roast
1 lb 85 Lean Grass Fed Beef
CANNED GOODS
Bush’s Best Chili Beans -Kidney & Pinto
-Red Beans
– Black Beans
2 qty Fire Roasted Chopped Tomatoes
1 Heaping Spoonful Of Better Than Bullion Beef Base
SEASONING
2/3 cup Mexican Seasoning From Harvest
BEER
2 qty 12oz each Porter or Stout Beer
Instructions
Pour in the beans , beer and tomatoes into the slow cooker. Saute the onions till translucent then add in a little bit of seasoning. Cook the ground beef add a little bit of seasoning. Saute the peppers till lightly golden brown on the edges add in the beef base. Place the cooked onions, ground beef and peppers into the slow cooker. Use a little more than half of the seasoning and cook the chili on low 8 hours. At the 6 hour point of cooking add in the rest of the seasoning cook another 2 hours on low.
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