All Meat Red Chili
|Lean boneless beef chuck||4 Pound, trimmed of fat and cut into 3/4 inch cubes|
|All purpose flour||6 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||4 Clove (20 gm), minced or pressed|
|Tomato||1 Large, peeled, seeded and chopped|
|Canned pickled jalapeno chilies||2 , seeded and chopped|
|Dry oregano||2 Teaspoon|
|Coarsely ground pepper||1 Teaspoon|
|Ground cumin||1 1⁄2 Tablespoon|
|Ground dried pasilla/New mexico chilies||4 Tablespoon|
|Tomato sauce||15 Ounce (1 Large Can)|
|Beer||1 Cup (16 tbs)|
Coat beef cubes with flour; shake off excess.
In a 3 1/2-quart or larger electric slow cooker, combine beef, onion, garlic, tomato, jalapeno chiles, oregano, pepper, cumin, paprika, and ground chiles; pour in tomato sauce and beer.
Cover and cook at low setting until beef is very tender when pierced (7 to 8 hours), stirring once or twice during last 1 to 2 hours of cooking.
Skim and discard fat from chili, if necessary.
Season to taste with salt.