Here’s a quick and easy recipe for your crock pot. Chili is a great “one dish” item that makes a complete meal with the addition of a few simple ingredients to make a variety of different combinations. So put that crock pot to some good use, make some chili!
Crock Pot Chili - Texas Style
Ingredients
2 to 3 lbs. 1/2 inch thick round or sirloin steak (Use whichever fits your budget!)
2 Tablespoons of bacon grease
1 Large onion (chopped)
3 Garlic cloves
1 Teaspoon of salt
1 Teaspoon of pepper
3 to 4 Fresh Jalapeno peppers (chopped & seeded)
Note: Green bell pepper may be used as a substitute for a milder version or you can use Habenero peppers for a really hot & spicy chili.
1/4 Cup chili powder
2 Teaspoons ground cumin
1 Cup of beer
1/2 Cup of water
1/4 Cup of cornmeal (or masa)
Instructions for Cooking
De-bone and trim excess fat from steaks and then cut steak into 1/2 inch cubes.
Using a heavy skillet (A cast iron pan works great!), lightly brown beef in bacon grease with half of your chopped onion. Drain excess fat, add garlic cloves and stir over medium heat for another minute. Place the browned beef cubes and onions in crockpot and add salt, pepper, chili powder, cumin, beer and water.
Note: Additional salt or pepper may be added after chili is done to suit individual tastes.
Place cover on crock pot and cook on low heat for 8 to 10 hours.
Use cornmeal (or masa) with enough water to make a paste (Try not to have any lumps in your paste!). Add paste to crock pot and stir into chili. Turn your crock pot to its high setting and cook for an additional 45 minutes to an hour.
Serve plain with hot cornbread or over corn chips.
Top corn chips with chili and remaining chopped onions and shredded cheese for a more traditional Texas favorite - “frito pie”!
Staying above the water line!
Riverwalker
Original: http://stealthsurvival.blogspot.com/2009/03/food-storage-recipe-texas-style-crock.html
Crock Pot Chili - Texas Style
Ingredients
2 to 3 lbs. 1/2 inch thick round or sirloin steak (Use whichever fits your budget!)
2 Tablespoons of bacon grease
1 Large onion (chopped)
3 Garlic cloves
1 Teaspoon of salt
1 Teaspoon of pepper
3 to 4 Fresh Jalapeno peppers (chopped & seeded)
Note: Green bell pepper may be used as a substitute for a milder version or you can use Habenero peppers for a really hot & spicy chili.
1/4 Cup chili powder
2 Teaspoons ground cumin
1 Cup of beer
1/2 Cup of water
1/4 Cup of cornmeal (or masa)
Instructions for Cooking
De-bone and trim excess fat from steaks and then cut steak into 1/2 inch cubes.
Using a heavy skillet (A cast iron pan works great!), lightly brown beef in bacon grease with half of your chopped onion. Drain excess fat, add garlic cloves and stir over medium heat for another minute. Place the browned beef cubes and onions in crockpot and add salt, pepper, chili powder, cumin, beer and water.
Note: Additional salt or pepper may be added after chili is done to suit individual tastes.
Place cover on crock pot and cook on low heat for 8 to 10 hours.
Use cornmeal (or masa) with enough water to make a paste (Try not to have any lumps in your paste!). Add paste to crock pot and stir into chili. Turn your crock pot to its high setting and cook for an additional 45 minutes to an hour.
Serve plain with hot cornbread or over corn chips.
Top corn chips with chili and remaining chopped onions and shredded cheese for a more traditional Texas favorite - “frito pie”!
Staying above the water line!
Riverwalker
Original: http://stealthsurvival.blogspot.com/2009/03/food-storage-recipe-texas-style-crock.html
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