La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/1987/
Chilly Day Texas-Style Chili
(Slow Cooker) This super-simple hearty chili will warm you up combining beef Stew Meat, black beans, onions, salsa and Tex-Mex spices.
Yield: 8 servings
Preparation Time: and Total Time: 9 hrs 30 min
Ingredients
| 1 |
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boneless beef Chuck Roast, cut into 1/2 inch pieces (about 2 1/2 pounds)
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| 2 |
cans |
(15 1/2 ounce each) black beans, rinsed, drained
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| 1 |
can |
(15 1/2 ounce) diced tomatoes, (chili or zest style)
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| 1 |
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medium onion, chopped
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| 2 |
teaspoons |
chili powder
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| 1 |
teaspoon |
salt
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| 1 |
teaspoon |
ground cumin
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| 1/2 |
teaspoon |
pepper
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| 1 |
cup |
prepared thick and chunky salsa
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Toppings: |
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shredded cheddar cheese
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diced red onion
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diced green onion
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diced avocado
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dairy sour cream (optional)
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Directions:
1. Combine Boneless Beef Chuck Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
ALTERNATE COOKING METHOD:
This recipe can be made in a 6-quart electric pressure cooker. Place Boneless Beef Chuck Roast and all other ingredients except salsa and toppings plus 1/2 cup water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add salsa and stir together. Serve with toppings, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturers instructions.)
Test Kitchen Tip:
Cook until fork-tender. When fork can be inserted without resistance and releases easily when pulled out, the beef is done.
SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145 degrees F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes steaks.
Cook ground beef to 160 degrees F as measured by a meat thermometer.
Refrigerate leftovers promptly.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/1987/