Meals Matter

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Contributed By: jacquetime
Modified family recipe

This is a wonderful beef based Tex-Mex chili with a West Indian accent that can be modified for your tolerance of spicy-hotness.

Ingredients

1.5 lbs Top round, cut into small pieces

1 Yellow onion, diced

4 cloves Garlic, chopped

1 Yellow or orange bell pepper, diced

1 Anaheim chile, diced

1-2 Serrano chile, finely diced

1 14oz Can pinto beans

1 14oz Black beans

1 14oz Diced tomatoes

1 6oz Can tomato paste

8 oz Beer (preferably darker)

2 tbsp Chili powder

1 tbsp Cumin

1 tbsp Curry powder

2 tsp Ground pepper

2 Bay leaves

Preparation

First, brown the beef in a skilled, then add it to the crock pot. Dice all your vegetables and add to crock pot, making sure to dice the serrano chilies as fine as possible, to maximize the flavor.

Next add your cans of tomatoes, beans and tomato paste, undrained. Add beer.

Top the mix with the spices, mix thoroughly, let it cook in the crockpot on low for 8-10 hours.

Cook's Notes

My original recipe calls for wirri-wirri peppers, a berry-like pepper from Guyana. If you use these, add them to the pot whole; they'll spice up your chili plenty with two or three. If you have a high pain threshold, you also use habanero chile, but that goes with it's own disclaimer.

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