Chili con Carne

Chili con Carne

All You MAY 2011

• Yield: Serves 10
• Cook time:7 Hours
• Prep time:20 Minutes
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Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into 1/2-inch cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces hot Italian sausage, casings removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 jalapeños, seeded, finely chopped

• 2 tablespoons chili powder
• 1 tablespoon plus 1 tsp. cumin
• 2 teaspoons dried oregano
• 1/2 cup beer
• 2 14.5-oz. cans diced tomatoes
• 1 15.5-oz. can dark red kidney beans, drained and rinsed
• 1 15.5-oz. can black beans, drained and rinsed

Preparation

1. Warm oil in a large skillet over high heat. Season beef with salt and pepper. Sauté meat until no pink remains, 3 minutes. Transfer to slow cooker.

2. Add sausage to skillet; sauté until browned, 3 minutes. Transfer to slow cooker. Add onion, garlic and jalapeños to skillet; sauté for 2 minutes. Add chili powder, cumin and oregano; sauté for 1 minute. Transfer to slow cooker. Pour beer into skillet; bring to a boil, stirring. Pour into slow cooker.

3. Stir tomatoes and both kinds of beans into slow cooker. Cover and cook on low for 7 hours. Serve hot, with toppings such as scallions, sour cream and shredded Cheddar.