Categories: Beef, Chili, Main Dish, Tex-Mex
Ingredients
- 1/4 cup olive oil, divided
- 3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
- 2 large onions, chopped
- 2 medium green peppers, seeded and chopped
- 2 fresh jalapeno peppers, seeded and minced
- 2 -3 garlic cloves, minced
- 1/3 cup chili powder
- 1 tablespoon oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup beer
- 3 tablespoons yellow cornmeal (preferable stone ground)
Directions
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In a big skillet, heat 2 tablespoons oil over medium-high heat.
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Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
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Transfer to a 4 quart slow cooker.
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Add the remaining oil to the skillet; lower heat to medium.
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Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
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Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
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Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
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Pour the vegetable mixture into the slow cooker.
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Cover and cook on LOW for 6-7 hours or until meat is tender.
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Skim fat from the surface of the chili.
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Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.