The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin

Author:Belinda Hulin [Hulin, Belinda]
Language: eng
Format: epub, pdf
Tags: COOKING / Courses & Dishes / Soups & Stews
Publisher: Adams Media, a division of F+W Media, Inc.
Published: 2009-09-04T16:00:00+00:00

INGREDIENTS | SERVES 6–8

2 pounds beef round or chuck, cut in 1" cubes

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons hot chili powder

1 teaspoon cumin

1 teaspoon salt

1⁄2 teaspoon garlic powder

1 (10-ounce) can tomatoes and green chilies

1 (14-ounce) can tomato sauce

1 onion, diced

1 green bell pepper, cored and diced

In a heavy skillet, brown beef in vegetable oil over high heat. Use a slotted spoon to remove to a slow cooker.

Combine flour, chili powder, cumin, salt, and garlic powder; sprinkle over beef and toss to coat. Add remaining ingredients to slow cooker. Cover; cook on medium-high heat 6–8 hours. Stir once or twice during cooking.

Reduce heat to low to keep chili warm until ready to serve.

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