I have never made this recipe so cannot recommend it one way or the other.
2 lb lean ground beef
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground red pepper
1 tsp paprika
1 can (6-oz) tomato paste
1 can (14 1/2-oz) can beef broth
1 12-oz dark beer
3 cans (8-oz each) tomato sauce
2 cans (15-oz) chili beans
1 can (4 1/2-oz) chopped green chilies
1 tbsp Worcestershire sauce
In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender. Drain well and place into a slow cooker or crock-pot. Stir in the chili powder, cumin, red pepper, and paprika, blending well.
Add the remaining ingredients and stir to mix together well.
Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.
Yield: 8-10 servings
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground red pepper
1 tsp paprika
1 can (6-oz) tomato paste
1 can (14 1/2-oz) can beef broth
1 12-oz dark beer
3 cans (8-oz each) tomato sauce
2 cans (15-oz) chili beans
1 can (4 1/2-oz) chopped green chilies
1 tbsp Worcestershire sauce
In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender. Drain well and place into a slow cooker or crock-pot. Stir in the chili powder, cumin, red pepper, and paprika, blending well.
Add the remaining ingredients and stir to mix together well.
Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.
Yield: 8-10 servings
Note: File Photo
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