Recipe: Slow-Cooked Beef Chili (crock pot)

SLOW-COOKED BEEF CHILI

4 pounds beef chuck roast, cut in 2-inch pieces
1 (28 ounce) can whole tomatoes in puree
2 red or green bell peppers, seeded and chopped
5 jalapeno peppers, seeded and minced
1 onion, chopped
1 (6 ounce) can tomato paste
1 (4 1/2 ounce) can green chilies, drained and chopped
2 tablespoons light brown sugar, packed
2 tablespoons vinegar, preferably balsamic
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup minced fresh cilantro, optional

In 4-quart crock pot mix together all ingredients, except cilantro.

Cover and cook on high 8 hours or low up to 16 hours until meat is tender.

Stir in cilantro, if desired, and serve.

TO MAKE AHEAD AND FREEZE:
If making ahead, cool chili 30 minutes. Cool completely, loosely covered, in refrigerator. Transfer to food storage bags or container; freeze up to 1 month. Thaw in microwave or overnight in refrigerator. Reheat in pot over medium heat, thinning with water to desired consistency.)

Servings: 8
Adapted from source: Woman's World Magazine