An easy and simple chili recipe which the entire family can enjoy. This recipe has chunky beef cubes. You can use your slow cooker, or a large soup pot on your stove.
Ingredients (6-8 servings):
4 pounds of boneless beef cut in 1-inch squares (chuck-eye roast, or purchase the beef for stew already cut by the supermarket butcher) – sprinkle with salt and pepper
1-can of 14.5 ounces/411g diced tomatoes
½ teaspoon Chipotle Chili powder
½ teaspoon dry or fresh oregano
1 teaspoons ground cumin
4 teaspoons minced canned green chilies
1 jalapeño chili (optional or use a very small amount)-seeded and chopped fine
3 tablespoons/21g chili powder
4 minced garlic cloves
1 tablespoon/12g brown sugar
4 slices bacon chopped fine
4 tablespoons/32g yellow corn muffin mix
1 large chopped onion
4 cups/1 liter water
You can use your slow cooker, or make it on the stove by following the same process.
1. Cut is about 1 inch squares the beef (if necessary).
2. Season the beef with salt and pepper.
3. In high temperature, fry the bacon until crispy; then remove from the pan and transfer to the slow cooker pot or large soup pot on the stove.
4. In the fat left behind by the bacon, brown the beef (divide in two portions if necessary). The beef will not have to be completely cooked.
5. In the juice and grease left by the bacon and the beef, sauté the onion.
6. Once the onion is soft and translucent, the garlic to the onion.
7. Add to the onions and garlic the jalapeno pepper, the green chili peppers, the cumin, the chipotle, and the oregano.
8. Add the diced tomatoes, the chili powder; add the brown sugar, and cook for 2 to 3 minutes.
9. Transfer the chili mixture to the slow cooker pot (or large soup pot) with the beef.
10. Add the water.
11. Taste for salt and add salt and pepper if necessary.
12. Cover and cook in the slow cooker or on the stove at the lowest temperature for about 2 hours.
13. After two hours, uncover, and take out about 1 cup of its liquid.
14. Mix in the cup of liquid the corn muffin mix until forming a gravy.
15. Add the gravy to the chili in the pot.
16. Cover once again and let it cook for an additional 30 minutes.
Serve and enjoy!
BUEN PROVECHO!
SOUNDTRACK: Conjunto Grande, by Biz Baz Studio; YouTube Audio Library
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
luzdeliamaldonado@gmail.com
simplesundayafternoon@gmail.com