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Hyde Park Chili

nlstevenlsteve Posts: 44
edited 11:52PM in Soups, Stews, Chilis

3 pounds Certified Angus Beef® bottom round roast, cut into 1/2-inch cubes (Learn more about this cut)
Salt and pepper to taste
1/4 cup canola oil
3 large onions, diced
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
3 tablespoons chili powder
1 tablespoon brown sugar
1 (28-ounce) can chopped tomatoes
1 (15-ounce) can black beans
1 (4-ounce) can chopped green chilies
2 to 3 jalapeño peppers, seeded and finely minced

Heat oil in a large saute pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transer beef to slow cooker after browning.
Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies and jalapenos. Cover and cook on low for 3 1/2 to 4 hours.
Serve and garnish with optional toppings. Goes great with cornbread.

Optional toppings: avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream
Other cuts that you can use for this recipe:

Chuck Roast
NotesNumber of Servings: 8Time to Prepare:
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