Sunday, December 29, 2013

Game Day Chili

January 1st is just around the corner, and that means football!

And what goes better with football than a hearty, beef chili??  Hello!

And probably the best part of the football for me, are the funny commercials... like this one...

But back to football and chili... I love chili even more when there may have been a few too many drinks the night before and it is cold outside...

And all that has to be done is throw it into the crockpot.

And I love chili when it is filled with beef.  I love me some beef.

But not too guilty, because look at those beans... so packed with health.

Game Day Chili 
from cookbook "Slow Cooker Recipes for 2, 4 or More" by Better Homes and Gardens
(my favorite slow cooker recipe book!)

Makes 10-12 Servings

  • 2 pounds boneless beef round steak
  • 2 x 15-once cans chili beans in chili gravy, undrained (Amy's has a nice can!)
  • 2 x 14.5 ounce cans Mexican style stewed tomatoes, undrained
  • 2 large bell peppers, chopped (2 cups)
  • 2 large onions, chopped (2 cups)
  • 15 ounce can red kidney beans or pinto beans, rinsed and drained
  • 1 cup of beer or beef broth
  • 1-2 tablespoons chopped canned chipotle pepper in adobo sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • sour cream and lime for serving
1) Trim fat from meat.  Cut meat into mouth size pieces.  Pop into a slow cooker (5-6 quart slow cooker is what the book says)
2) Plop in everything else on top of the meat. 
3) Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.  
4) Serve with sour cream, lime wedges and/or cilantro. 

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