Classic Chili is made with chunks of beef, lots of tender beans, tomatoes, onions, and spices.
Prep Time: 30 minutes
Cook Time: 8 hours
Ingredients:
- 2 pounds beef chuck roast, cubed
- 1/3 cup flour
- 3 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups water
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can chili beans, undrained
- 2 (15-ounce) cans kidney beans, drained
- 1 (6-ounce) can tomato paste
- 1 jalapeno pepper, minced
- 2 (14-ounce) cans diced tomatoes
- 1 teaspoon dried oregano leaves
- 1-2 tablespoons chili powder
- 1/8 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Preparation:
Toss cubed beef in flour, and salt and pepper to taste. In large skillet, heat olive oil over medium heat. Add beef; brown on all sides, about 5-6 minutes total. Remove beef from skillet and place in 4-5 quart slow cooker.
Add onion and garlic to skillet; cook and stir for 3 minutes, then place in slow cooker. Add water to skillet and bring to a boil; cook and stir and scrape up drippings from bottom of pan. Add to slow cooker along with remaining ingredients.
Stir and cover. Cook on low for 8-10 hours, or until chili is blended and thickened. Serves 8-10
