Subj : Crockpot N.Y. Times - 53
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 05:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Chilli
 Categories: Beef, Vegetables, Herbs, Chilies, Beer
      Yield: 7 servings
 
      2 tb Olive oil
      1 lg Yellow onion; fine chopped
           Salt
      2 lb 80% lean ground beef
      8 cl Garlic; fine chopped
      6 oz Can tomato paste
      1 tb Sweet paprika
      2 ts Chipotle powder
      2 ts Ground cumin
      2 ts Garlic powder
      2 ts Onion powder
      2 ts Mustard powder
      2 ts Hot smoked paprika
    1/2 ts Cayenne powder
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
     12 oz Pilsner beer
     14 oz Can diced or crushed
           - tomatoes w/juice
    1/4 c  Cider vinegar
      2 tb Dark brown sugar
      2 tb Soy sauce
      2 ts Beef stock bouillon paste
  1 1/2 ts Unsweetened cocoa powder
     28 oz (2 cans) kidney beans;
           - drained, rinsed
     28 oz (2 cans) pinto beans;
           - drained, rinsed
      1 tb Worcestershire sauce

MMMMM--------------------------TO SERVE-------------------------------
           Hot sauce
           Grated sharp Cheddar
           Sliced scallions
           Sour cream
           Crushed tortilla chips
 
  Heat the oil in a large Dutch oven over medium. Add the
  onion, season with salt, and cook, stirring
  occasionally, until the onion is softened and
  translucent, about 8 minutes. Increase the heat to
  medium-high, add the beef and garlic, season with salt
  and cook, breaking the beef into crumbles with a
  spatula, until the beef has lost its pink color, 8 to 10
  minutes. Stir in the tomato paste and cook until
  slightly darkened and caramelized, about 1 minute. Stir
  in all the spices and cook until fragrant, about 1
  minute. Add the beer and stir, scraping the bottom of
  the pan.
  
  Transfer the beef mixture into a 5 to 8 quart slow
  cooker. Stir in the tomatoes, vinegar, brown sugar, soy
  sauce, beef bouillon paste, cocoa, beans and 1/2 cup
  water. Cover and cook on low for at least 4 hours and up
  to 6 hours. (The chilli can hold well on warm for an
  additional 2 hours.)
  
  When ready to serve, stir in the Worcestershire sauce.
  If the chilli is too thick, stir in a bit of water until
  the texture is to your liking. Season to taste with
  salt. Serve in bowls and pass the toppings at the table.
  
  By: Sarah DiGregorio
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The only thing I like about rich people is their money" -- Nancy Astor
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