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| General Category : Main Course |
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| Food Group : Meat-Beef |
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| Preparation Method : Slow-cook |
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| Here is a great-tasting, stick-to-the-ribs chili that is perfect for a family dinner or casual evening with friends. The combination of milder New Mexico and ancho chili peppers gives the mix unique flavouring, and the optional fresh chili peppers will satisfy any heat seekers in your group. Serve this with crusty country bread, a big green salad and robust red wine or ice cold beer. |
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Ingredients
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Large (minimum 5 quart) slow cooker |
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1 tbsp/15 mL vegetable oil (approx.) |
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2 lbs/1 kg stewing beef, trimmed of fat and cut into 1-inch (2.5 cm) cubes and patted dry |
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2 onions, finely chopped |
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4 cloves garlic, minced |
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1 tbsp/15 mL cumin seeds, toasted and ground |
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1 tbsp/15 mL dried oregano leaves, crumbled |
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1 tsp/5 mL each cracked black peppercorns and salt |
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1 can (28 oz/796 mL) diced tomatoes, including juice |
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1-1/2 cups/375 mL flat beer or beef stock, divided |
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4 cups (1 L) cooked black beans, drained and rinsed |
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2 each dried ancho and New Mexico chile peppers |
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1 cup/250 mL coarsely chopped cilantro, leaves and stems |
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1 to 2 jalapeño peppers, chopped, optional |
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Optional: sour cream, finely chopped red or green onion, shredded Monterey Jack cheese and salsa |
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Preparation
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1. In a skillet, heat oil over medium-high heat for 30 seconds. Add beef, in batches, and cook, stirring, adding a bit more oil if necessary, until lightly browned, about 4 minutes per batch. Using a slotted spoon, transfer to slow cooker stoneware.
2. Reduce heat to medium. Add onions and cook, stirring, until softened. Add garlic, cumin, oregano, peppercorns and salt and cook, stirring, for 1 minute. Add tomatoes with juice and cook, breaking up with the back of a spoon, until desired consistency is achieved. Add 1 cup (250 mL) of the beer and bring to a boil.
3. Pour mixture over beef. Add beans and stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender.
4. Half an hour before recipe is finished cooking, in a heatproof bowl, soak ancho and New Mexico chiles in 4 cups (1 L) boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems and chop coarsely. Transfer to a blender. Add cilantro, jalapeño, if using, and remaining beer. Purée.
5. Add chile mixture to stoneware and stir well. Cover and cook on High for 30 minutes until mixture is hot and bubbly and flavours meld. To serve, ladle into bowls and garnish.
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More Information
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Make ahead
This dish can be partially prepared before it is cooked. Complete Steps 2 and 4, heating 1 tbsp (15 mL) oil in pan before softening the onions. Cover and refrigerate tomato and chile mixtures separately for up to 2 days, being aware that chile mixture will lose some of its vibrancy if held for this long. (For best results, rehydrate chiles while the chili is cooking or no sooner than the night before you plan to cook.) When you're ready to cook, brown the beef, or if you're pressed for time, omit this step. Continue with the recipe. |
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Source
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Recipes and photos reprinted with permission from 175 Essential Slow Cooker Classics by Judith Finlayson (Robert Rose Inc., 2006).
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