Mogul Beef Chili
- Ready In:
- 6hrs 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 1 red bell peppers or 1 green bell pepper, cut into 1/2 inch pieces
- 5 garlic cloves, chopped
- 1⁄4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
- 1⁄4 teaspoon red pepper flakes
- 12 ounces ground beef
- salt
- fresh ground black pepper
- 1 1⁄2 lbs chuck stew meat, cut into 1-inch cubes
- 1 (28 ounce) can diced tomatoes
- 1 (28 ounce) can crushed tomatoes or (28 ounce) can tomato puree
- 2 (14 ounce) cans red kidney beans, drained and rinsed
directions
- Heat 2 T of the oil in a large heavy skillet or Dutch oven over medium heat.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes.
- Cook until the vegetables have softened, about 6 minutes.
- Scrape the vegetables into the slow cooker insert.
- Return the skillet to med-high heat and add the ground beef.
- Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
- Return the skillet to med-high heat and add the remaining tablespoon oil.
- Salt and pepper the cubed beef on all sides.
- When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer.
- Brown the cubes well on all sides, 5-7 minutes, and then transfer to the slow cooker.
- Return the skillet to med-high heat and add ¼ cup water.
- Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom.
- Pour the liquid into the slow cooker.
- Add the diced and crushed tomatoes and the beans, stir everything together, cover, and cook on HIGH for 6 hours, or until the beef cubes are fork tender.
- Remove the largest chunks of beef one at a time to a plate.
- Using two forks, shred the meat, then replace it in the pot.
- Stir the chili and serve hot.
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