ingredients
Spice paste:
2 tablespoons dark chili powder
1 teaspoon chipotle powder (or use smoked hot paprika)
1 tablespoon cumin
2 teaspoons unsweetened cocoa powder
1 tablespoon cornstarch
1 jalapeno pepper, chopped
3 tablespoons water
Chile:
1 tablespoon vegetable oil
Additional 12 oz lean top sirloin, cut into 1 / 2 inch cubes
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, no salt added
1 can (14.5 ounces) light red kidney beans, drained and rinsed
1 can (14.5 ounces) great northern beans, drained and rinsed
2 cups carrots, diced
2 cups of homemade chicken
Chef Meg's Chili Con Carne
instructions
Place the spice paste ingredients in a food processor or blender. Process until it forms a paste.
Spray a large skillet with nonstick cooking spray for cooking and place over medium heat.When the pan is hot, add the meat. Cook, stirring frequently, until beef is browned.Transfer meat to slow cooker and add onion to sautepan still warm. Cook until lightly browned, about 5 minutes. Add the spice paste to the pan, cook one minute, stirring constantly. Transfer all ingredients to slow cooker. If an "amateur" (bark) remain at the bottom of the pan, deglaze the pan by adding some actions to hot pan and stir to release the prepared bits. Pour the fat from stock and bread in slow cooker.
