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Meat Lovers Crock-Pot Chili

Meat Lovers Crock-Pot Chili
Bacon, ground beef, stew meat, and ground pork make up this tasty slow cooker chili recipe.

Rating: 4.82/5
Votes: 9
Views: 348
Date Added: 12/04/2017
Added By: rosbough




Ingredients

Servings: 6

2 thick cut uncooked slices of bacon, diced
1 lb stew meat
1/2 lb ground beef
1/2 lb ground pork
1 large onion, diced
2 poblano peppers, seeded, stemmed and chopped small
2 large cloves of garlic, minced
1/4 cup beef broth
14 ounce can fire roasted diced tomatoes
28 ounce can tomato puree
1 tsp red pepper flakes
1 TBSP chili powder
salt & pepper

Optional toppings (shredded cheese, diced onions, diced jalapenos, sour cream, etc)


Notes...

If you like your chili with a bit more kick increase the amount of red pepper flakes and add some jalapenos.

Directions

Total Time: 7 to 8 hours

1. In a dutch oven or large pan cook the diced bacon over medium heat until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon to a bowl line with paper towels to absorb the grease.

2. Generously season the stew meat with salt and pepper and cook in the bacon fat over medium heat until well browned on all sides, about 6 minutes. Remove meat with a slotted spoon to the same bowl as the bacon.

3. Add the pork and beef to the pan and cook while breaking them up until no longer pink, about 5 minutes. Remove pork and beef with a slotted spoon to the same bowl as the stew meat and bacon.

4. Add the onions and peppers to the pan and cook for about 3 minutes, stirring often. Stir in the garlic and cook 20 seconds or until garlic becomes fragrant.

5. Pour in the beef broth and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck on bits from the bottom.

6. Pour in the diced tomatoes, tomato puree, red pepper flakes, chili powder and 1 tsp salt. Bring to a boil over medium-high heat, stirring occasionally.

7. Add all the meats to the crock-pot and when the tomato sauce mixture begins boiling pour that in the crock-pot over the meats.

8. Cook covered on low for 6 to 7 hours or until stew meat is tender and pulls apart. Add salt and pepper to taste.

9. Serve topped with cheese, onions, etc.




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