Friday, April 28, 2017
CROCK-POT SLOW COOKER TACO TRUCK CHILI
CROCK-POT SLOW COOKER TACO TRUCK CHILI Serves: serves 10-12 2 tablespoons olive oil 3-4 pounds chuck roast salt and pepper 1 large onion, diced 1 large red pepper, diced 5 cloves garlic, minced 1-2 chipotle peppers (from can of chipotle in adobo), diced 2 can Rotel, undrained 1 can corn, drained 1 can black beans, drained and rinsed 1 cup beef stock or beer 1 tablespoon smoked paprika 1 tablespoon cumin 1-2 tablespoon chili powder 1 tablespoon ground coriander ⅛ cup flour Heat oil in skillet over high heat. Sear the meat on both sides and place in Crock-Pot®. Add in all the remaining ingredients and stir to combine. Cook on high heat for 4-6 hours or low heat for 8-10 hours. -45 minutes before the chili is done remove ⅓ cup of the liquid from the pot. Mix in the flour and stir until smooth. Pour this back into the chili and cover and cook for 30-45 more minutes, or until slightly thickened. Remove meat from the pot and shred, or alternatively shred meat right in the pan. Serve with taco toppings, like avocado, cheese, sour cream, and/or with corn chips.