Spicy Slow Cooker Beef Chili
- 1 (10 1/2-oz.) can condensed broth
- 4 dried ancho chile peppers, stemmed and seeded
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 (2-lb.) London broil, cut into 1/2-inch cubesl
- 2 chopped onions
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 (16-oz.) bottle dark beer
- Halved jalapeno peppers
- Sour cream
- Refrigerated salsa
- Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering. Place ancho chile peppers in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle flour, cumin, and salt over London broil. Place beef in a 4-qt. slow cooker. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeno peppers, sour cream, and refrigerated salsa. Serve with saltine crackers.
condensed broth, peppers, flour, ground cumin, salt, broil, onions, garlic, oregano, peppers, sour cream, salsa
Taken from www.epicurious.com/recipes/member/views/spicy-slow-cooker-beef-chili-51227631 (may not work)