This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
Crock Pot Beef Chili
30 minutes to assemble
7-8 hrs low, or
3 hrs high then 2 hrs low
7-8 hrs low, or
3 hrs high then 2 hrs low
8 servings
30 minutes to assemble
7-8 hrs low, or
3 hrs high then 2 hrs low
7-8 hrs low, or
3 hrs high then 2 hrs low
8 servings
The slow cooker makes this very flavorful Thai-Fusion recipe easy, and quick to prepare. The Garlic Chili Pepper Sauce delivers a well rounded heat that conventional hot sauces don’t.
Ingredients
- 1-14.5 oz can diced tomatoes, flavor of choice
- 1/4 cup tomato paste
- 2 tablespoons Garlic Chili Pepper Sauce plus extra
- 1 rounded tablespoon chili powder
- 2 teaspoons each: salt, ground cumin, oregano
- 1 teaspoon cocoa powder
- Freshly cracked pepper to taste
- 2 1/2 lbs top round or beef chuck, cubed
- 2 bell peppers, 1 red & 1 green, chopped
- 1 large onion (about 14 oz), chopped
- 1-10 oz can diced green chilies
- 2 tablespoons minced garlic, about 8 large cloves
- 2-15 oz cans beans; kidney, pinto and/or black, drained
- 2 tablespoons fresh chopped cilantro
- *Optional: Shredded cheddar cheese, sour cream or chopped cilantro
Directions
- Place in crock pot insert: tomatoes, tomato paste, Garlic Chili Pepper Sauce, chili powder, salt, cumin, oregano, cocoa powder and fresh cracked pepper. Mix well.
- Add beef, bell peppers, onion, green chilies and garlic. Mix well and cover. Cook on for low 7-8 hours. For a shorter cooking time: cook on high 3 hours and low for 2 hours. The beef will be as tender as 8 hours on low.
- Turn heat to high (if cooked on low temperature) and add beans. Cook for 15 minutes. Just before serving stir in cilantro. Serve with sides of shredded cheddar cheese or sour cream, chopped cilantro and Garlic Chili Pepper Sauce if desired.
In This Recipe
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