Keith is very proud of his Texan roots. Maybe that's because there is an entire genre of Texan romance novels, bwahahahaha! Trashy novels aside, I am very proud of the chili he made last night, adapted from this recipe. No canned peppers or ground hamburger for this Texan! It was so much better than the chili I usually eat.
Keith's recipe, with serrano chile peppers, after the cut...
2 lbs chopped steak or stew beef
1 large green pepper, chopped
1 small Vidalia onion, chopped
2 15 oz cans of black beans, drained and rinsed
1 15 oz can of chopped tomatoes
1 tsp sugar
1 tsp garlic powder
1 tsp cumin
2 - 4 serrano chile peppers, seeded and minced
1 6 oz can tomato paste
salt and pepper, to taste
shredded sharp cheddar cheese
Note: If you like your chili mild, use just two serrano chile peppers. We used two--but we like spicier food, so next time we'll use four.
1. Place the beef in the slow cooker, and sprinkle it with the garlic powder and cumin. Add the onion, green pepper, serrano chiles, and black beans. Add the tomatoes (juice and all) and sugar.
2. Cover and cook on high for five hours.
3. Give it a good stir, then stir in the tomato paste.
4. Add salt and pepper to taste.
5. Garnish with cheddar, and serve.
Yeah, it's good.