Hyde Park Chili

nlsteve

Ingredients

• 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

Instructions

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

Notes

Number of Servings: 8

Time to Prepare: