Put a Mexican twist on your next bowl of chili for a spicy slow cooked meal.
Everyone has a go to chili recipe and they all have something unique to offer. For me, my chili bursts with green chilies giving it a smoky heat that suits every palate.
The slow cooker process makes it great any time of year since it requires little work, but it's especially welcoming at pot-lucks or weeknight dinner parties in the winter months.
Don’t be fooled by the number of ingredients, prep time in only 30 minutes. And if you have a spare 20 minutes before serving, cook up a batch of rice to serve with it. But don't worry if you can't, it tastes just as good served alone and will still satisfy hungry guests.
30 ounces of pinto beans (1 large can or 2 small cans)
32 ounces of beef broth
1 large Spanish yellow onion
1 bundle of cilantro
5 large green chilies
Pinch of salt
Squeeze of lime
2 red peppers
2 cloves of garlic
1 pound of stewing steak
3/4 cup of sugar
Pre-heat your oven to 350 degrees Fahrenheit and turn your slow cooker on to warm.While they heat up, begin dicing the onions and garlic; then rinse the beans and set aside.
In a frying pan, lightly sear your beef and sauté your onions and garlic until golden brown, and then add to the slow cooker.
Before adding your beef stock, warm up in the pan you just cooked your meat, onions and garlic in the browning at the bottom of the pan gives your stock a great flavor - and then add to the slow cooker along with your tomato paste and squeeze of lime.
Place your green chilies and peppers into the oven and roast for 30 minutes.
Once roasted, peel the skin off the peppers and chilies and slice into thin strips before adding them the slow cooker along with your pinch of salt and the pinto beans.
Allow the pot to cook on low for 6 hours before dishing up.
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