MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow Cooker Chilli
 Categories: Beef, Vegetables, Herbs, Chilies, Beer
      Yield: 8 servings

      2 tb Olive oil
      1 lg Yellow onion; fine chopped
           Salt
      2 lb 80% lean ground beef
      8 cl Garlic; fine chopped
      6 oz Can tomato paste
      1 tb Sweet paprika
      2 ts Chipotle powder
      2 ts Ground cumin
      2 ts Garlic powder
      2 ts Onion powder
      2 ts Mustard powder
      2 ts Hot smoked paprika
    1/2 ts Cayenne powder
    1/2 ts Ground cinnamon
    1/4 ts Ground cloves
     12 oz Pilsner beer
     14 oz Can diced or crushed
           - tomatoes with juice
    1/4 c  Cider vinegar
      2 tb Dark brown sugar
      2 tb Soy sauce
      2 ts Beef stock bouillon paste
  1 1/2 ts Unsweetened cocoa powder
     28 oz Kidney beans (2 cans);
           - drained, rinsed
     28 oz Pinto beans (2 cans);
           - drained, rinsed
      1 tb Worcestershire sauce

MMMMM--------------------------TO SERVE-------------------------------
           Hot sauce
           Sharp Cheddar; grated
           Scallions; sliced
           Sour cream
           Tortilla chips; crushed

  Heat the oil in a large Dutch oven over medium. Add the onion,
  season with salt, and cook, stirring occasionally, until the onion
  is softened and translucent, about 8 minutes. Increase the heat to
  medium-high, add the beef and garlic, season with salt and cook,
  breaking the beef into crumbles with a spatula, until the beef has
  lost its pink color, 8 to 10 minutes. Stir in the tomato paste and
  cook until slightly darkened and caramelized, about 1 minute. Stir
  in all the spices and cook until fragrant, about 1 minute. Add the
  beer and stir, scraping the bottom of the pan.

  Transfer the beef mixture into a 5 to 8 qt slow cooker. Stir in the
  tomatoes, vinegar, brown sugar, soy sauce, beef bouillon paste,
  cocoa, beans, and 1/2 cup water. Cover and cook on low for at least
  4 hours and up to 6 hours. (The chilli can hold well on warm for an
  additional 2 hours.)

  When ready to serve, stir in the Worcestershire sauce. If the
  chilli is too thick, stir in a bit of water until the texture is to
  your liking. Season to taste with salt. Serve in bowls and pass the
  toppings at the table.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM