Kick It Chilli
Make the base "meat mixture, tomato sauce, peppers, & spices" & keep everything else on the side for a chilli bar?
Featured Pinch Tips Video
- 3 lb
- beef roast
- 1 large
- 1 c
- chicken broth or water
- 2 Tbsp
- regular tobasco sauce
- 1 pkg
- dry pinto beans
- 1 lb
- roma tomatoes
- yellow peppers
- orange peppers
- red peppers
- chipoltle tobasco sauce
- cheddar cheese, shredded, to taste
- sour cream, to taste
- crackers, for some people it is a must have for chilli
1In 6 qt Slow Cooker, cook beef roast, onion, chicken broth, & regular tobasco sauce overnight, or 12 hrs on low. Cook until you can shred by hand.
Clean beans & soak in lightly salted water overnight.
2Cut beef into cubes (this can be done prior to cooking to speed up the process). Once cooked to soft, shread easily by using potato smasher in slow cooker.
3While shredding the beef, boil beans following instructions on the bag.
4Cook Roma tomatoes with approx. 1/2 cup of chicken broth. Cook until tomatoes "pop", then crush them with potato smasher. Remove skins.
5Slice all peppers & add them to meat. Hot peppers can be used if you prefer heat.
Add cooked beans & roma tomato sauce to mixture.
Cook another 3 hours or put in refrigerator overnight & cook for 1 hour the next day.
6Serve in tortilla bowl, bread bowl, or regular bowl. Sprinkle with shredded cheddar. Add a dollup of sour cream in the middle.
Sit back & watch them dig in with delight!