Five-Alarm Beef Chili
Yield
6 servingsPrep
30 minCook
6 hrsReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 3 | pounds |
beef chuck
boneless, cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 4 | ounces |
jalapeño pepper
chopped |
|
| ⅓ | cup |
chili powder
|
*
|
| 1 | tablespoon |
oregano
dried |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1.4 | kg |
beef chuck
boneless, cubed |
|
| 2 | each |
onions
chopped |
|
| 2 | each |
green bell peppers
|
|
| 115.6 | ml/g |
jalapeño pepper
chopped |
|
| 79 | ml |
chili powder
|
*
|
| 15 | ml |
oregano
dried |
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 237 | ml |
beer
|
|
Directions
Heat 2 tablespoons of oil in a skillet over medium heat.
Add the beef and brown all sides.
Transfer to Crock-Pot.
Add the remaining 2 tablespoons oil to the skillet and sauté the onions and green peppers until soft.
Transfer to Crock -Pot.
In Crock-Pot, stir in the jalapenos, chili powder, oregano, cumin, salt, and beer.
Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.
