chili con carne

Recipe printed from chiknpastry

Chili con Carne
Loosely adapted from Cuisine at Home; serves 8

ingredients
fajita seasoning
2 t g cumin
1 t smoked paprika
1 t onion powder
1 t dried oregano
1 t kosher salt
1/2 t g coriander
1/2 t garlic powder
1/2 t black pepper
1/2 t cayenne pepper
1/2 t g cinnamon
1/4 t red pepper flakes
1/4 t g ginger

chili
2 T evoo, divided
2 lb beef stew meat, cubed
1/4 c tequila
2 28 oz cans diced tomatoes (fire-roasted, preferably)
2 green bell peppers, seeded and diced
1 white onion, diced
2 T garlic, minced
1 sm can chipotle chiles in adobo sauce, pureed
1 T tomato paste
1 T mole sauce
1 1/2 c beef broth
2 T all purpose flour
1 can black beans, rinsed and drained
1 lime's worth of juice
sour cream
avocado

instructions
stir together all seasoning ingredients; set aside.

heat 1 T oil in Dutch oven. brown meat in two batches, adding 1 T oil again for the second batch. transfer to slow cooker. Deglaze pot with tequila, scraping up bits from bottom, and add to slow cooker. (if using a Dutch oven instead of slow cooker, just leave steak in pot and deglaze as instructed)

add tomatoes, peppers, onion, garlic, fajita seasoning, chipotle puree, tomato paste, mole to slow cooker. stir in beef broth and flour. cover and cook on high for 4 hours. (Dutch oven - bring to boil, partially cover, simmer over med-lo for 1 hour)

stir in beans and lime juice before serving, garnish with sour cream, avocado.

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