Crockpot East of the Border Chili
1-1/2 lbs. coarsely ground lean beef
3-oz. sausage, crumbled (optional, but GOOD!)
1 (16-oz.) can tomatoes, chopped, with juice or use fresh tomatoes
1 (8-oz.) can tomato sauce
1 can beef bullion or one cup beef stock
1 (12-oz.) can beer
2 cloves garlic, minced
2 med. onions, chopped
2 jalapeño peppers, chopped (if you like it hot) or cayenne pepper to taste
3 tbsp. chili powder or ground chiles
2 tsp. oregano
1 tbsp. whole cumin seed, toasted in skillet about 2 min., stirring often
1 tbsp. salt
Sauté beef, sausage, onion and garlic until meat is gray. Drain well. Place in
Add Anchos or chili powder and rest of ingredients and cook on LOW for
At this point I add 3-4 cups cooked pinto beans, or 2 (15-oz.) cans,
drained. Cook another 60 minutes.
Add a little masa harina and water paste if
chili is too thin.
Serve with grated Jack cheese on top, jalapeño cornbread,
salsa and chips, and a salad.