Ingredients
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1 lb beef (I like the chuck blade steak cut into thumb nail size pieces)
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1 (16 ounce) can tomato sauce
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1 (16 ounce) can pinto beans (with the liquid)
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1 cup onion (diced)
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1 cup celery (diced)
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1 (14 ounce) can diced tomatoes
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1 cup jalapeno pepper (remove the seeds and dice)
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2 teaspoons cumin powder
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1 teaspoon black pepper
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1 teaspoon salt
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2 tablespoons olive oil
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1 tablespoon butter
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1 tablespoon flour
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1 (16 ounce) can red kidney beans (with the liquid)
Instructions
- In a large skillet, heat the olive oil and start to brown the meat.
- When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
- Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
- Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
- Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
- Add to the crock pot and stir.
- Recipe # 85268 is a Vegetarian version of this chili, using rice.