Happy Veterans/Armistice Day! It's a beautiful fall day here in Northern Virginia. Temps are in the 40s and I'm watching a flurry of red, yellow, and orange leaves blow past my window. Today's recipe comes from Lynn's Kitchen Adventures and is perfect for those chilly days when you just need a little of chili. :) My version is below. (See Lynn's original recipe here). Instead of cheese and chips, I served it with easy cheese whole wheat quesadillas which were perfect for dipping.
3 lb chuck roast, cut into about 4 large pieces
1 large onion, diced
2 green peppers, diced
4 cloves of garlic, minced
1/4 c chili powder
1 tablespoon cumin
1 teaspoon oregano
1 cup beef broth
2 – 28 oz cans tomatoes, diced
1- 15 ounce can kidney beans
1- 15 ounce can black beans
1/4 cup cornmeal*
Salt, pepper, olive oil
Shredded cheese for serving
1. Season meat liberally with salt and pepper. Brown in oil and place in bottom of a preheated crock pot.**
2. Add beans, tomatoes, onions, green peppers, garlic, and broth. Add cornmeal. Season with spices and give everything a good stir.
3. Cook on low for 7-8 hours until meat is tender and falling apart.
4. Remove beef and shred using two forks. Return to pot and adjust seasonings.
5. Serve in bowls with a sprinkle of cheese (or something cheesy like quesadillas).
*The cornmeal is for thickening--I used masa harina corn flour which was recommended in the comments to Lynn's recipe and is smoother. I didn't notice it at all. Alternatively, I might omit the cornmeal and reduce the beef broth as there is plenty of liquid from the veggies.
**I recently learned that you should put hot things in a hot pot and cold things in a cold pot to prevent growth of bacteria. There's a catchy rhyme, but I don't remember it.