“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.”
READY IN:
8hrs20mins
YIELD:
6-8
UNITS:
US
IngredientsNutrition
olive oil
salt and pepper
2 lbsstewing beef
2 yellow onions, diced
3 garlic cloves, minced
2 jalapenos, diced
14 1⁄2 ouncesdiced tomatoes, can
15 ouncestomato sauce, can
6 ouncestomato paste, can
7 ouncesdiced green chilies, can
2 tablespoonschili powder
2 tablespoonscumin
1 tablespooncajun seasoning (see Cajun Seasoning Mix by Mirj2338)
1 teaspoonunsweetened cocoa powder (trust me you won’t be sorry)
1 teaspoonsalt
1⁄2 teaspoonsmoked paprika (standard paprika can be substituted)
1 cupwater
Directions
In 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.
