Today's recipe is from the October issue of SOUTHERN LIVING. It won't be long until chili weather arrives. I can't seem to get enough chili recipes, especially if they are a little to the left of traditional. Keeps things interesting!
SPICY SLOW-COOKER BEEF CHILI
Microwave 1 (10 1/2 oz.) can condensed broth in a microwave-safe bowl at HIGH 2-3 minutes or until simmering. Place 4 ancho chile peppers, stemmed and seeded, in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle 2 tbsp. all-purpose flour. 1 1/2 tsp. ground cumin, and 1 tsp. salt over 1(2lb.) London broil, cut into 1/2 inch cubes. Place beef in a 4 qt. slow cooker. Add 2 chopped onions, 4 minced garlic cloves, 1 1/2 tsp. dried oregano, 1(16 oz.) bottle dark beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3-4 hours (or on LOW 5-6 hours) or until beef is tender. Top with halved jalapeno peppers, sour cream, and refrigerated salsa Serve with saltine crackers. Makes about 8 cups.
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