Chandler's Flamin' Chili

Fabulous Slow-Cooker Recipe


This recipe was sent to me by my sister in law Lynn. "Thanks Mishy"



Chandler's Flamin' Chili: Todd Chandler, a Web site production supervisor in New York, serves this favorite recipe every Super Bowl Sunday.

He suggests letting guests add chili pepper to their own portions upon serving, so they can control the level of heat.


Ingredients:


16 oz. red kidney beans
16 oz. black beans
28 oz. canned stewed tomatoes (Mexican style, if available)
1 6-oz. can tomato paste
1/2 cup water
2 green peppers, chopped
1 red pepper, sliced
1 white onion, chopped
2 garlic cloves, chopped
1 hot chili pepper sliced and seeded (optional)
1 lb. flank steak
1 lb. spicy Italian sausage
2 tsp. to 2 tbsp. chili powder to taste
1 tbsp. cumin
1/2 tsp. salt
1 tsp. black pepper
Red onion, sour cream, Monterey Jack cheese, tortillas and tortilla chips for garnish


Step 1: Strain beans in a colander and rinse well; pour into slow cooker.

Add stewed tomatoes, tomato paste and water; mix gently.

Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well.

Step 2: Grill the flank steak for just 2 to 3 minutes on each side; steak should still be just browned.

Note: (The flank steak can be marinated 6 to 8 hours ahead of time in a mixture of 2 to 3 tbsp. of low-fat Italian dressing, 2 crushed garlic cloves, and 2 tsp. cayenne pepper.)

Step 3: Slice steak into thin strips 1/4 inch thick. Grill sausage for just a few minutes on either side, then cut into 1- to 2-inch sections.

Step 4: Put both sausage and steak into slow cooker.

Step 5: Add chili powder, cumin, salt and pepper. Stir contents until mixed well.

Step 6: Turn slow cooker on Low and cook for 8 hours; if possible stir every hour or two.

Step 7: Serve with chopped red onion, sour cream and Monterey Jack cheese.

Step 8: Warm tortillas also offer another fun option to make "chili-burritos," or serve with tortilla chips and use the chili as a dip.

Makes 12 to 15 servings.



I'll get back to talking about how I cook my ribs in the next post.

Macdaddy