Ingredients
- two tablespoons canola oil
- 1 (3 pound) beef chuck roast, reduce 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 2 medium onions, chopped
- 1 small jalapeno, chopped
- 1 tablespoon plus 1 teaspoon chile powder, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped garlic clove
- 1 (28-ounce) can chopped tomato plants, strained, juice reserved
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 1 teaspoon hot sauce
- Special equipment: slow oven
Directions
Place a large heavy-bottomed skillet over medium-high temperature and add some oil. Employed in batches, add some beef towards the skillet, season with pepper and salt, and prepare until it's well browned, ten to fifteen minutes.
Towards the slow oven sleeve, add some onions, jalapenos, 1 tablespoon chile powder. cinnamon, red pepper flakes, garlic clove, and strained tomato plants (reserve the juice). Add some seared beef towards the slow oven. Pour the reserved tomato juice in to the skillet, scrape up any browned bits, and pour in to the slow oven. Cover the slow oven and prepare on low for four to six hrs.
In a tiny bowl, combine the sour cream, remaining 1 teaspoon chile powder, lime juice, and hot sauce and blend until well blended. Keep covered within the refrigerator before the chili is completed and able to serve.
Taste and adjust the seasoning. (Reserve 2 cups for that Round 2 Recipe Beef and Bean Burritos ). Serve garnished using the sour cream mixture.
Recipe thanks to Sandra Lee