| Crock pot chili |
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description: |
From Jimmy Fallon |
| ingredients: | 1 tablespoons olive oil 1 3/4 pounds ground chuck beef, ground for chili Coarse salt and freshly ground pepper 1/2 large white onion, chopped 2 cloves garlic, finely chopped 1 jalapeno, seeded and very finely chopped 1/8 cup chile powder 1/2 tablespoon dried oregano 1 teaspoons ground cumin 1/8 teaspoon cayenne pepper 1 (28-ounce) cans whole tomatoes, coarsely chopped with their juices 1/4 cup chopped fresh cilantro, plus more for serving 1/2 (12-ounce) bottle amber beer 1 (15-ounce) cans kidney beans, drained and rinsed Tortilla chips, for serving Shredded cheddar cheese, for serving Chopped tomatoes, for serving Sour cream, for serving Lime wedges, for serving |
| instructions: | In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. |
| source: | Martha Stewart |
last updated: May 3, 2021 |
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