Chili for two or for 100 this recipe is your best bet! Try this recipe for award winning chili!
The real secret to this recipe is the flat-iron meat. this cut also known as a boneless top-blade chuck steak has the perfect amount of marbling provided it is USDA Choice beef, and has an abundance of connective tissue that adds dramatically to the flavor of the dish. Though this dish takes several hours you will find it is certainly worth it.
With the holidays approaching, you will find many occassions for just such a meal! Have some fun experimenting with different beans, or do what I sometimes do, just leave the beans out. That works too!
After the first night, you can add kielbasa, italian sausages, brats, or any left-over meats you might have and you will find it is simply delicious!
Here’s the basics, but be creative and have some fun with it! Just don’t be in a hurry!
2-3lbs of Cubed boneless Short-ribs (Flat Irons) Chuck Roast works too!
For even better results add 1 or 2 lbs of ground chuck or sausage or both!
2-Cans of Your Favorite Stewed Tomatoes
3-4 15oz cans of Beans of Your choice of: Kidney Beans, Black Beans, Pinto Beans, White Beans, Jalapeno Pinto or Blackeyes, or even Chili Beans
1 or 2 Chopped Onions (optional)
2-3 Jars of Your Favorite PACE Brand Picante Sauce 24 to 64 oz
Season and brown your meat with the chopped onion(even this is optional)
Add all ingredients to your crock pot and top off the pot with enough Pace Picante Sauce to fill to capacity.
Cook until meat is tender! (High 3 to 4 hours)
(Low, you can cook it all day..)
That’s it! Serve with shredded cheese or just like it is!