Chili is still at the top of
my list when the weather is cold and the chili recipe where a slow cooker fits
for me is even better!
Ingredients:
2 tablespoons olive oil
2 pounds 90/10 ground beef
1 white onion, diced
4 cloves garlic, minced
1 tablespoon cumin seeds
2 tablespoons mild chili
powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 cup lager beer or beef
stock
1 (4.5 ounce) can green
chiles
2 (15 ounce) cans kidney
beans, drained and rinsed
2 (15 ounce) cans diced
tomatoes
1 (15 ounce) can tomato sauce
Crispy Tortillas Strips
(garnish):
8 small corn tortillas,
sliced into strips
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon kosher salt
To garnish:
Sour cream
Grated cheese
Chives
Brown the beef: add the olive
oil in a large skillet over medium-high heat. When it's heated, add the ground
beef and cook, dice the beef as it heats, until the beef is browned in spots
for 7-8 minutes. Include the onions, garlic and spices and simmer for a few
minutes to mix the flavours. At the very end of the browning process, add the
beer or stock and use the liquid to remove some pieces of the skillet.
Transfer to the slow cooker:
Add all ingredients to a slow cooker with green chilies, beans, diced tomatoes
with tomato sauce. Cover the chili and cook on high for 4 hours, stirring
regularly, or set to low for 8 hours.
Wrap up the chili: season the
chili with salt and pepper to taste when cooked. Serve in large bowls garnished
with cheese, sour cream, chives and tortilla strips. To make the corn strips
crispy: preheat the oven to 375. Break tortillas into strips and arrange them
on a baking sheet. Drizzle with oil and spices and blend with your palms.
Spread the strips in an even layer and bake for 5-6 minutes. Then stir the
strips to make sure they're cooking equally. Those on the edges are going to
cook quicker. Bake for 4-5 minutes, then remove from the oven and cool.
Tortilla strips will continue to get as crisp as they get cool.
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