“If you prefer an all meat, no beans chili then give this recipe a try. The crock pot leaves the meat very tender, the ingredients are easy to find if not already on hand, and the spice combination should provide a good base of heat-flavor for most people.”
IngredientsNutritionolive oilsalt and pepper2 lbsstewing beef2 yellow onions, diced3 garlic cloves, minced2 jalapenos, diced14 1⁄2 ouncesdiced tomatoes, can15 ouncestomato sauce, can6 ouncestomato paste, can7 ouncesdiced green chilies, can2 tablespoonschili powder2 tablespoonscumin1 tablespooncajun seasoning (see Cajun Seasoning Mix by Mirj2338)1 teaspoonunsweetened cocoa powder (trust me you won’t be sorry)1 teaspoonsalt1⁄2 teaspoonsmoked paprika (standard paprika can be substituted)1 cupwater
DirectionsIn a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. .Brown the diced onion and minced garlic in the same pan and add to the crock pot.Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water.Cook 4 hours on high or 7-8 hours on low–until the meat is very tender.For more spice-heat use additional jalapenos or substitute a spicier chili. Since it’s chili I assume you don’t want less spice-heat so no instructions needed :).Toppings: grated cheese, sour cream, green onions. Don’t be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite – Melinda’s Naga Jolokia, but be careful :).Eat with: corn bread, flour tortillas, good bread, your favorite beer.
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