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Wednesday, October 24, 2012

Crock Pot Chili Mac with Beer

As we continue with day 24 of Soup Month 2012, we have for you a quick to prepare Crock Pot Chili that is great for your upcoming fall football parties.  The beef we used for this chili was a tender beef shoulder roast which is ideal for the crock pot.  The longer cooking time and low temperature slowly tenderizes the meat until each bite is moist and full of slow cooked flavor.  The addition of a good Oktoberfest Beer during the last 90 minutes of cook time adds a wonderful burst of flavor that blends nicely with the beef and spices.

Total prep and cook time for this chili is about 4 hours, so you could easily start this on Saturday morning and it will be ready for the afternoon kickoff.  Enjoy!!

1 1/2 lbs  Beef Shoulder Roast, trimmed of all fat and cut into 3/4-inch pieces
2 tsp  Olive Oil
1 small  Red Onion, chopped
2 TB  Minced Garlic
1 cup  Beef Broth
1 8 oz can  Tomato Sauce
2 tsp  Cumin
1/2 tsp  Dry Mustard
1 tsp  Chili Powder
1 tsp  Kosher Salt
1/2 tsp  Ground Black Pepper
1 can  Diced Green Chilies
1 bottle  Oktoberfest Beer
1-1/2 cups  Dry Dreamfield's Macaroni

Heat oil in a large skillet, add beef and brown for 3 minutes over medium-high heat, then add the onion and garlic to the beef.  Continue to cook for 5 minutes until the vegetables are tender.

Pout the beef and veggies into a 6-quart crock pot and add the remaining ingredients through the green chilies.  Cover and cook on HIGH for 2 hours.

Add the beer and macaroni to the crock pot, stir to combine and cook for 1-1/2 hours longer on LOW.

Serve with chopped onion, grated cheese and sour cream as toppings.  Serve 6 - 8.

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