This is an amazing recipe adapted from Taste of Home. I vary it a little every time I make it, using different peppers, amounts of beef, etc. Add more chipotles if you like it really spicy!
Ingredients
- 1 whole garlic bulb, roasted
- 2 to 3 tablespoons olive oil, divided
- 2 chipotles in
adobo sauce
2-4 red jalapenos, seeded & chopped - 1 bottle (12 ounces) dark beer (Guinness)
- 3 pounds beef stew meat, cut into 3/4-inch pieces
- 2 large onions, chopped
- 3 cans (16 ounces each) kidney beans, rinsed and
drained
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- Shredded cheddar cheese & chopped red onions,
optional
Directions
- Remove papery outer skin from garlic bulb, but do not
peel or separate the cloves. Cut off top of garlic bulb, exposing
individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil.
Bake at 425° for 30-35 minutes or until cloves are soft. Unwrap and cool
slightly. Squeeze garlic from skins; mash with a fork.
- In a large skillet, heat 1 tablespoon oil over
medium-high heat. (Try salting beef here) Brown beef in batches, adding additional oil if needed;
transfer to a 6-qt. slow cooker. In the same skillet, heat 2 teaspoons oil
over medium heat and cook the onions until soft.
- Pour all ingredients into the slow cooker. Cover and
cook on low for 7-9 hours or until meat is tender. If desired, serve with
cheese and red onions. Yield: 14 servings (3-1/2 quarts).
