MOGUL BEEF CHILI

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Mogul Beef Chili image

Make and share this Mogul Beef Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 tablespoons vegetable oil
2 medium yellow onions, chopped
1 red bell peppers or 1 green bell pepper, cut into 1/2 inch pieces
5 garlic cloves, chopped
1/4 cup 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
fresh ground black pepper
1 1/2 lbs chuck stew meat, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato puree
2 (14 ounce) cans red kidney beans, drained and rinsed

Steps:

  • Heat 2 T of the oil in a large heavy skillet or Dutch oven 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 vegetables into the slow cooker insert.
  • Return the skillet to med-high heat and add the ground beef.
  • Season with salt and pepper and cook, breaking up the beef with a spoon until browned, about 6 minutes; transfer to the slow cooker.
  • Return the skillet to med-high heat and add the remaining tablespoon oil.
  • Salt and 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, 5-7 minutes, and then transfer to the slow cooker.
  • Return the skillet to med-high heat and add ΒΌ 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 the 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 two forks, shred the meat, then replace it in the pot.
  • Stir the chili and serve hot.

Nutrition Facts : Calories 608.3, Fat 23, SaturatedFat 6.8, Cholesterol 111.1, Sodium 405.3, Carbohydrate 54.4, Fiber 17.4, Sugar 6.8, Protein 51.8

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