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Trina’s Beef Chili
Cube 2 lbs. stew beef. Brown in butter, toss into crockpot. Cook 1 medium to large onion (diced) in drippings until translucent; add about 3 cloves (minced) garlic for about 2 minutes. Toss into crockpot. Chop 1 red pepper, sauté briefly till begins so slightly soften. Toss into crockpot.
Add 3 T high quality "sweet" chili, 2 T cumin, 1 T salt, 1 T Italian seasoning. If you like hot chili, add 1 or 2 tsp. hot pepper sauce (but be careful; might be more prudent to add at the end). Put half a small can of crushed tomatoes in, pour in 2 1/2 cups water and blend.
Cook in crockpot on low about 8-10 hours, till meat falls apart. Remove lid, cook on high (slight simmer), about an hour till thickens. Serve with sour cream to fold in, onion and cheese to sprinkle on top.
This recipe uses stew meat which breaks down into nice stringy bits
which does create a nice thick chili. I believe it is similar to
authentic Texan chile which some claim has no beans and is made with stew
meat not burger.