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Bowl of Red
2 to 3 pounds lean beef cubes
1 large onion
3 cloves garlic
1 teaspoon salt
2 to 3 tablespoons chopped jalapeno pepper
1/4 cup pure New Mexican chile powder
2 teaspoons ground cumin
1 cup dark beer
1/2 cup water
Brown beef with onion; drain off excess fat.
Add garlic and stir over medium heat for one minute.
Transfer beef to the slow cooker; add salt, pepper, chile powder, cumin, beer and water.
Cover and cook on LOW for 8 to 10 hours.
Stir Masa Harina (or cornmeal) with enough water to make a smooth paste and add to chili 30 minutes to 1 hour before done.
Turn to HIGH and cook uncovered the remaining hour.
Serve over rice, if desired.
Yield: 4 to 6 servings
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