| 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 | Chopped jalapenos or mild | |
| chili peppers 4 ounces | ||
| 1/3 | c | Chili powder |
| 1 | T | Dried oregano |
| 2 | t | Ground cumin |
| 1 | t | 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 <[email protected]> on Jan 5, 1998
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