Extreme Pepper Chunky Chili
2 lbs. sirloin steak (cut into 1 inch pieces)
2 diced onions
2 cloves of garlic
1 dried Ancho chili pepper (rehydrated, seeded and diced)
2 jalapeno peppers (seeded and diced)
1 1/2 tsp. Aleppo chili powder
1 tsp. Serrano chili powder
1 yellow bell pepper (seeded and diced)
1 orange bell pepper (seeded and diced)
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
1 cup beef broth
28 oz. canned diced tomatoes (Petit Cut Black Pepper and Roasted Garlic)
28 oz. can of red kidney beans (rinsed and drained)
2 tbsp. olive oil
In a skillet (or if your crockpot has a stove top vessel option) heat the olive oil and saute the onion and garlic until soft.
Add dried peppers, cumin and saute till fragrant.
Add beef, Worcestershire sauce, salt and pepper and cook till no red remains in the meat.
At this point...either transfer these ingredients to a slow cooker, or transfer your cooking vessel to the crockpot container.
To the meat mixture add the diced fresh peppers, tomatoes, beans and broth.
Mix and cook on high for 5 hours.
If you like a thicker chili, thicken during the last 1/2 hour of cooking with cornstarch or arrowroot flour and water.
Serve with cornbread!!
Extreme Pepper Chunky Chili satisfies the chunky and spicy crowd. Filled with lots of beef, beans and heat it's the real chili deal!! Perfect for game days, cold days, or just to curb your chili craving.
Friday, August 7, 2015 - 6:29pm