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
- Saltine crackers
- 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.
- Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.
condensed broth, peppers, flour, ground cumin, salt, broil, onions, garlic, oregano, peppers, sour cream, salsa, crackers
Taken from www.myrecipes.com/recipe/slow-cooker-beef-chili (may not work)