So on weekends we can't get to the mountains, we can at least eat like we did (minus all the burned calories...)
Mogul Beef Chili
- 3 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 1 red or green bell pepper, cut into 1/2 inch pieces
- 5 garlic cloves, chopped
- 1/4 cup of chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
- 1/4 teaspoon red pepper flakes
- 12 ounces ground beef
- Salt and freshly ground pepper
- 1 1/2 pounds chuck stew meat, cut into 1-inch cubes
- 1 (28 oz) can diced tomatoes
- 1 (28 oz) can crushed or pureed tomatoes
- 2 (14 oz) cans red kidney beans, drained and rinsed
- Heat 2 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, cayenne, and red pepper flakes. Cook until the vegetables have softened, about 6 minutes. Scrape the veggies into the slow cooker insert.
- Return the skillet to medium-high heat and add the beef. Season with salt & pepper and cook, breaking up the beef with a spoon until browned. Transfer to the slow cooker.
- Return the skillet to medium-high heat and add the remaining tablespoon oil. Salt & pepper the cubed beef on all sides. When the skillet is hot and the oil is just beginning to smoke, add the cubed beef in one layer. Brown the cubes well on all sides, 5 to 7 minutes, and transfer to the slow cooker.
- Return the skillet to medium-high heat and add 1/4 cup water. Scrape the skillet with a wooden spoon as the water boils, loosening all of the cooked bits from the bottom. Pour the liquid into the slow cooker.
- Add diced and crushed tomatoes and the beans, stir everything together, cover, and cook on high for 6 hours or until the beef cubes are fork tender.
- Remove the largest chunks of beef one at a time to a plate . Using the two forks, shred the meat, and then replace it in the pot. Stir the chili and serve hot.