No Beans, No Tomatoes, No Foolin' Chili

Total Time: 8 hrs Preparation Time: 1 hr Cook Time: 7 hrs

Ingredients

• Servings: 6
• 1/4 cup olive oil, divided
• 3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
• 2 large onions, chopped
• 2 medium green peppers, seeded and chopped
• 2 fresh jalapeno peppers, seeded and minced
• 2 -3 garlic cloves, minced
• 1/3 cup chili powder
• 1 tablespoon oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 cup beer
• 3 tablespoons yellow cornmeal (preferable stone ground)

Recipe

• 1 in a big skillet, heat 2 tablespoons oil over medium-high heat.
• 2 add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
• 3 transfer to a 4 quart slow cooker.
• 4 add the remaining oil to the skillet; lower heat to medium.
• 5 add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
• 6 add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
• 7 remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
• 8 pour the vegetable mixture into the slow cooker.
• 9 cover and cook on low for 6-7 hours or until meat is tender.
• 10 skim fat from the surface of the chili.
• 11 thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.