| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil or olive oil |
| 3 |
lb |
Boneless beef chuck; cut into pieces (3 to 4) |
| 2 |
|
Onions; chopped |
| 2 |
|
Green bell peppers; chopped |
| 1 |
cn |
Chopped jalapenos or mild chili peppers; (4 ounces) |
| 1/3 |
c |
Chili powder |
| 1 |
tb |
Dried oregano |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Salt |
| 1 |
c |
Beer |
INSTRUCTIONS
Heat 2 tablespoons of oil in a skillet over medium heat. Add the beef and
brown all sides. Transfer to Crock-Pot. Add the remaining 2 tablespoons oil
to the skillet and saute the onions and green peppers until soft. Transfer
to Crock-Pot. In Crock-Pot, stir in the jalepenos, chili powder, oregano,
cumin, salt, and beer. Cover and cook on Low 6 to 8 hours or on High 3 to 4
hours. Serve. Serves 6 to 8.
Posted to recipelu-digest Volume 01 Number 452 by Bunny
<layla696@ix.netcom.com> on Jan 5, 1998
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