Today I conclude my KitchenAid Slow Cooker Review Series with some Cowboy Chili. Oh, baby!
Ingredients:
1 inexpensive 2.5 – 3lb roast beef (bottom round, chuck roast, etc)
1 Large onion
6 Cloves of garlic
Chili powder
Cumin
Cayenne pepper
Olive oil
Sea salt
Pepper
28 oz can diced tomatoes
15 oz can dark kidney beans
15 oz can black beans
15 oz can tomato sauce
Directions:
Cut roast into 1-inch cubes, removing excess fat
Heat a skillet on medium heat.
Add olive oil.
Add cubed beef.
Season with salt, pepper, chili pepper.
When beef is browned, add to slow cooker.
Return skillet to heat.
Add olive oil.
Add diced onion and garlic to skillet.
Cook for 3-5 minutes until onion is soft.
Add to slow cooker.
To slow cooker add:
Diced tomatoes
Kidney beans (liquid drained)
Black beans (liquid drained)
Tomato sauce
Season with 3 tablespoons chili powder, 3 tablespoons of cumin, 2 teaspoons cayenne, salt and pepper.
Close lid and cook for 2 hours on high.
Lower heat and cook for 8 more hours on low until beef is tender enough to shred with a fork or spoon.
Serve with small-diced raw onion, shredded cheddar cheese and corn chips.
Enjoy!
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Gear:
KitchenAid Slow Cooker:
Camera:
Primary lens:
35mm lens:
50mm lens:
Zoom lens:
External Mic:
Lapel Mic:
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“Sink or Swim” by Cosmos Sunshine on the album “Comes With The Fall”
Available for purchase at
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End Music:
Home Base Groove by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Category
Howto & Style
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Category
Howto & Style