Description

Spicy south-west beef chili

Ingredients

1 pound- ground chuck -or- for shredded style use beef tri-tip
15 ounce- can of red kidney beans (liquid drained)
15 ounce- can of pinto or black beans (liquid drained)
15 ounce- can of diced tomatoes (liquid included)
4 ounce- can diced green chilies (liquid included)
8 ounce- can Hunt's tomato sauce
2 Tablespoons- chili powder
1/2 Tablespoon- ground cumin
1/4 teaspoon- sage
1/2 teaspoon- ground black pepper
1 teaspoon- salt
1/2 teaspoon- lime juice
3 cloves- fresh garlic, crushed
1/2 medium- white onion, diced
2 stalks- fresh celery, chopped
1 medium bunch- fresh cilantro, chopped
1 cup- water

Directions

1. Mix all the ingredients except the meat in a Slow-cooker or Dutch-oven stirring well. Begin to bring it up to temperature.

2. If shredded beef is the style you prefer, trim and sear the tri-tip in a hot oiled skillet keeping it in large chunks (do not shred or break it up yet). If your meat choice is ground chuck, brown it over medium heat separating it into small pieces. You may add a bit of seasoning to the meat while heating if you like (salt, pepper, or your preferred seasoning).

3. After browning the ground chuck, rinse the meat in a spaghetti strainer using very hot water to remove most of the fat and grease. If using beef tri-tip, skip the rinse and just leave it in large chunks.

4. Add the meat to the chili-bean mixture. Simmer the chili and meat in the slow cooker on low for at least 4 hours. If using tri-tip, remove the meat and shred using two forks then mix it back into the chili. If you like, top each bowl with cheese and or fresh diced onions. Fresh breadsticks, tortillas, or crackers are a great addition to the chili.