Hyde Park Chili

Hyde Park Chili goes great with cornbread.

Yield: 8 servings

Ingredients

Chili

• 3 pounds Certified Angus Beef ® bottom round roast, cut into 1/2-inch cubes
• Salt and pepper to taste
• 1/4 cup canola oil
• 3 large onions, diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3 tablespoons chili powder
• 1 tablespoon brown sugar
• 1 (28 ounce) can chopped tomatoes
• 1 (15 ounce) can black beans
• 1 (4 ounce) can chopped green chiles
• 2 to 3 jalapeño peppers, seeded and finely minced

Optional toppings

• Avocado slices, diced green peppers, shredded cheddar cheese, diced scallions or sour cream

Instructions

1. Heat oil in a large sauté pan over high heat.
2. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
3. Add onions and garlic to the pan. Cook for 5 to 10 minutes over medium heat until pan comes clean from the softening onions.
4. Transfer to a slow cooker. Stir in cumin, oregano, chili powder, sugar, tomatoes, beans, green chiles and jalapenos.
5. Cover and cook on LOW for 3 1/2 to 4 hours.
6. Serve and garnish with optional toppings.

Attribution

Recipe and photo used with permission from: Certified Angus Beef