FASTER-THAN-A-CROCKPOT CHILI 1 lb. beef stew meat, cut in pieces 1 1/2 tbsp. oil 1 generous splash of whiskey 2 cloves garlic, minced 1 sm. white onion, chopped 1 (15 oz.) can whole tomatoes 1 (15 oz.) can tomato sauce 1 (8 oz.) can tomato sauce 1 sm. pkg. chili seasoning 1/2 tsp. black pepper 1/4 tsp. oregano 1/2 tsp. seasoned salt 1 can light red kidney beans 1 can pinto beans 2 cans dark red kidney beans Tabasco sauce Chili powder In a large pot, cook together stew meat, oil and whiskey. When meat is fully cooked, add the garlic and onion. Cook over medium heat for about 2 minutes or until onions start to clarify. Add whole tomatoes, including juice and both cans of tomato sauce. Pour in chili seasoning mix and the other spices. If you like spicy chili, add extra Tabasco sauce or chili powder (or both). Drain liquid off beans and add all 4 cans of beans. Mix well. Bring the whole concoction to a boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally. If you prefer thicker chili, remove lid at the end of the hour and cook for an additional 20-30 minutes. Serves about 8. * cooks
Posted on: Tue, 16 Dec 2014 14:07:34 +0000
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