Crockpot East of the Border Chili Recipe
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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 crockpot.

Add Anchos or chili powder and rest of ingredients and cook on LOW for 5 hrs.

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.


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