Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until pepper is crisp-tender.
Time 1h5m Yield 6 servings Number Of Ingredients 8 Steps:
Mix chili powder, paprika, cumin, garlic powder, salt, and flour together in a small bowl. Brown meat over medium-high heat in a 6-quart pot or 14-inch Dutch oven. Add spice mixture and stir well. Add water gradually and stir well. Reduce heat to low and simmer for about 45 minutes.
Time 7h45m Yield 14 servings (3-1/2 quarts). Number Of Ingredients 15 Steps:
Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes. Drain well. Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 hour. Add pinto beans and salt. Cook stirring, for 15 minutes longer. note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal. Refrigerate chili until ready to use, then reheat over low heat.
Time 8h30m Yield 12 cups, 10-12 serving(s) Number Of Ingredients 22 Steps:
Turn the crock pot on to low. Prepare the Cowboy Steak Seasoning following the separate recipe posting. Roll cubed steak around in the seasoning mix until they are thoroughly coated. In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp. Remove and drain on paper towels or clean newspaper, reserving the drippings. Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary. Transfer browned steak to the crock pot. Add the chorizo or pork and cook it down, stirring, for about 5 minutes. Transfer the chorizo or pork to the crock pot. Add all the “aromatics” to the fry pan and sweat them down, stirring frequently, about 5 minutes. Transfer them to the crock pot. Stir in all the “other good stuff” and the reserved bacon to the crock pot. If there’s not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!
Time 8h10m Yield 8 serving(s) Number Of Ingredients 14 Steps:
In a large skillet, brown the beef and drain. Place the beef in the crockpot and add all the ingredients except the onions. Cover and cook on low for 6 hours. Add the onions and cook on low for an additional 2 hours.
