Tuesday, March 14, 2017

Crock Pot No-Bean Beef Chili

I had stew meat in the freezer so I tried this recipe.  I liked it a lot.
Crock Pot No-Bean Beef Chili

2 pounds lean ground beef or cubed lean stew beef Beth used stew meat
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 (14.5 ounces) can stewed tomatoes, optional Beth used diced with roasted garlic
2 tablespoons chili powder
1 to 1 1/2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon hot pepper sauce

In a large skillet over medium heat, brown the ground beef, stirring to break it up. Beth added onions,bell peppers, and jalapeno, too

When the meat is no longer pink, drain it and spoon it into the slow cooker. Add the tomato sauce, tomato paste, stewed tomatoes, if using, and the chili powder.

Mix well and add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Beth added the additional seasonings suggested below.

Add hot sauce, such as Texas Pete's or Tabasco, if desired.

Cover and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 hours.

Serves 4 to 6.

Tips and Variations:

Top with shredded mozzarella, cheddar or a Mexican-style cheese.

If you like beans in your chili, add a can of drained pinto beans, black beans, or kidney beans about an hour before the chili is done.

Add 1 cup of chopped onions and 1/4 to 1/2 cup of chopped bell pepper to the skillet with the ground beef.

For a little extra flavor and sweetness, add 1 carrot, either finely chopped, shredded, or julienned.

If you like jalapeno peppers, add a few tablespoons of minced jalapeno to the crock pot.

Garnish with thinly sliced green onions, crumbled cornbread, oyster crackers, chopped fresh onions, guacamole, chopped cilantro, or diced fresh tomatoes.

Additional Seasonings - 1/2 to 1 teaspoon of ground cumin, 1/2 teaspoon garlic powder or 1 clove of minced fresh garlic, 1/2 teaspoon dried leaf oregano, crushed red pepper or a dash of cayenne.

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