Yoshimura Hayabusa Cover

Slow Cooker Beef Chili peppers in slow cooker with 4

Chile has a whip! Tasty but powerful enough to give some sweats. Those who have sensitive mouths can easily reduce the intensity this meal, and omitting the cayenne by reducing the amount of Tabasco, jalapeno or serrano chili. This Chile is inspired by a recipe that was in the instruction manual for my slow cooker. I changed some proportions of spices, but I especially loved the magic touch of Ricardo from his recipe for Chile is ketchup. It seems sacrilege to do but ketchup enhances the taste of tomato and brings a nice not too sweet peppers soften aggression. For those wondering, the 4 peppers are: cayenne, serrano, green pepper and chili.
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To save time, cut all your vegetables and take brown your meat before the recipe. The next morning before leaving for work, you just mix everything in slow cooker, close lid and turn it on''Low.'' The recipe calls for serrano peppers, which has a power that lies between the jalapeno and cayenne. It is very powerful but also difficult to find in grocery stores. If you are unable to find it, substitute it for a jalapeno.
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1 + 1 / 2 Lb ground beef
3 / 4 cup beef broth 1 C.

tsp oregano 2 C. tablespoon chili powder 1 C.
tsp cumin
5 cloves garlic, crushed 1
Tin of 756 ml 756 ml of red beans, rinsed and drained
5 drops of Tabasco sauce
1 can of 756 ml of crushed tomatoes 1 can
of 156 ml of tomato paste
1 / 2 C.
teaspoon salt 1 / 2 C. teaspoon black pepper
1 / 2 C. teaspoon cayenne pepper 2 red peppers

1 Serrano pepper (or jalapeno )
chopped finely diced 1 / 4 cup ketchup
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Brown the meat in a skillet and drain.
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Transfer meat to slow cooker. Add remaining ingredients and mix well.
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Cover and cook on low 8 hours power or high power 5 hours.
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Mix well before serving