(Mar 2nd post from my to-be-deleted entropy blog)
Below is the recipe that I tried cooking for the kids today. The kids completely boycotted it, because of the vegetables. I’d agree that it’s worth boycotting because it didn’t have much flavour. Michelle says it needed cumin and paprika.
1) Use of the pot roast is very time consuming. Had to cut all the grizzle off, and it took time to dice it up, and brown it. The meat itself, once slow-cooked, turned out quite nice, but for chili, ground beef probably would have been much easier and faster.
2) Something is needed to go with it. Rice or polenta would have worked. I used left over mashed potatoes from yesterday.
3) Flavour rescue. Liberal dosing with shredded cheddar helped, plus more salt, and some pepper. Finally scooping it up with some corn chips (also themselves salty) made it tolerable.
4) I messed up following the instructions and fried the green peppers along with the onions and other veggies. Five minutes didn’t do the job to make that whole mass of veggies soft, so I cooked it longer, but I think that I probably could have done just the onions and then dropped all the rest of the veggies into the slow cooker pot as is.
5) I omitted the hot pepper sauce since I figured the kids wouldn’t go for it. Perhaps that would have made up for some of the missing flavour.
Slow-Cooked Beef Chili
Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.
2 tbsp (25 mL) vegetable oil
2 lb (907 g) pot roast boneless cross rib, cut in 1/2-inch(1 cm) cubes2 onions, diced2 large carrots, diced2 stalks celery, diced2 cloves garlic, diced1 tbsp (15 mL) dried oregano
1 can (28 oz/796 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste
1 can (19 oz/540 mL) black beans, drained and rinsed1 can (19 oz/540 mL) red kidney beans, drained and rinsed2 tbsp (25 mL) chili powder
1/2 tsp (2 mL) salt
1 sweet green pepper, diced1 tsp (5 mL) hot pepper sauce, (optional)
In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.