Aug
18
Crock Pot – Slow Cooked Two Meat Chili
ByFrom the Kitchen of: Jean
| 1 | lb. | boneless beef chuck steak, cut into 1-inch pieces |
| 1 | lb. | pork tenderloin, cut into 1-inch pieces |
| 1/4 | c. | all-purpose flour |
| 1 | tbsp. | oil |
| 2 | cans | tomatoes with green chilies, undrained (10 oz. each) |
| 1 | can | pinto beans, undrained (15 oz.) |
| 1 | can | beer (12 oz.) |
| 1/2 | c. | chopped red onion |
| 2 | tbsp. | chili powder |
| 1 | tsp. | cumin |
| 1/2 | tsp. | garlic powder |
| 1/2 | tsp. | salt |
| 1/8 | tsp. | cinnamon |
- In large bowl, combine beef, pork and flour; toss to coat evenly. Heat oil in large skillet over medium-high heat until hot. Add beef and pork; cook and stir until no longer pink.
- In 31/2 to4-quart Crockery Pot, combine browned beef and pork and all remaining ingredients; mix well.
- Cover and cook on low for 7 to 9 hours or until beef and pork are fork-tender.
Makes 6 servings (11/2 cup each)
