Green Chili Chuck Blade Steak Crock Pot Chili

Bill’s Crock Pot Chili Recipe

Overview

Bill’s Crock Pot Chili is a hearty, slow-cooked dish that combines the robust flavors of beef, beans, and savory spices, simmered to perfection in a crock pot. This recipe features the natural spiciness of green chili peppers, balanced with the richness of Chuck Blade Steak, ensuring tender, moist meat after hours of gentle cooking. If you prefer a slightly sweeter taste, opting for canned Stewed Tomatoes enhances the flavor profile without overpowering the dish.

Recipe Details

• Name: Bill’s Crock Pot Chili
• Cook Time: 8 hours
• Prep Time: 30 minutes
• Total Time: 8 hours 30 minutes
• Description: This recipe uses the spicy flavor of green chili peppers, without the sharp heat of chili powder. The Chuck Blade Steak has enough marbling to remain soft and moist after 8 hours in the crock pot. If you like a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport.
• Recipe Category: One Dish Meal
• Keywords: Beans, Meat
• Aggregated Rating: 4.5 (based on 2 reviews)
• Calories: 1239 per serving
• Fat Content: 92.2g
• Saturated Fat Content: 36.5g
• Cholesterol Content: 120mg
• Sodium Content: 1268mg
• Carbohydrate Content: 73.6g
• Fiber Content: 23.4g
• Sugar Content: 11.3g
• Protein Content: 32.9g
• Recipe Yield: 4 Pints

Ingredients

• 1 lb beef chuck blade steak, cubed
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 onion, diced
• 1 stalk celery, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 tsp cumin powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp all-purpose flour

Instructions

1. Brown the Meat: In a large skillet, heat olive oil over medium-high heat. Add the cubed beef chuck and brown until it starts to lose its pink color.

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2. Saute Onions: Push the meat to one side of the skillet and add diced onions. Saute until onions are nearly transparent, then stir together with the meat.

3. Transfer to Crock Pot: Transfer the meat and onion mixture into the crock pot.

4. Add Remaining Ingredients: To the crock pot, add tomato sauce, red kidney beans, pinto beans, celery, diced tomatoes, cumin powder, black pepper, and salt. Stir everything together.

5. Cooking Options:

   • Low Setting (Recommended): Cook on the low setting for 8 hours. This slow cooking method allows the flavors to meld together beautifully.
   • High Setting (Shortened Time): If you’re pressed for time, cook on high setting for 4 hours. The chili will still be flavorful but less intense in melded flavor.

6. Final Thickening: About an hour before serving, melt butter in a small frying pan over medium heat. Add flour and stir continuously until a brown paste forms (roux). Transfer the roux into the crock pot and stir thoroughly to incorporate. This step helps thicken the chili.

7. Serve: Once fully cooked, serve hot. This chili pairs well with crusty bread or over rice for a heartier meal.

8. Optional Vegetarian Version: If you prefer a vegetarian version, check out Recipe #85268 on lovewithrecipes.com for a meat-free alternative using rice.

Notes

• This recipe yields approximately 4 pints of chili.
• Adjust the spiciness by adding more or less green chili peppers according to your preference.
• For a richer flavor, consider garnishing with shredded cheese, sour cream, or fresh cilantro before serving.

Enjoy the robust flavors of Bill’s Crock Pot Chili, a comforting and satisfying meal perfect for gatherings or a cozy night in!