Yes, I know, today is only Tuesday, but as of 4:00pm today, I’m outta here! I thought that instead of missing Friday altogether, I would post a “Tuesday’s with Kerry” this week.
Slow Cooker Smokey Sirloin Chili - 5 lb. Sirloin roast, cut into tiny pieces (this is the time consuming part but trust me, it’s worth it)
- 1 large cooking onion, chopped fine
- 2 stalks of celery with leaves, chopped
- fresh parsley, chopped
- 3 cloves garlic, pressed
- 2 tbsp butter
- 1/4 tsp chipotle chili pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1 tbsp brown sugar
- salt to taste
- pepper to taste
- 2 tsp Worcestershire Sauce
- 1 small can of tomato paste
- 1 large can of stewed tomatoes with italian seasoning
- 1 can tomato sauce
- 1 can kidney beans, rinsed
Add butter to frying pan and brown beef in batches over medium – high heat (do not cook all at once), remove beef and put in slow cooker. Continue to cook remaining batches, adding to crock pot once browned (do not overcook, just needs about 5 min.). With heat still med – high, add to pan juices; onions, garlic, parsley and celery with leaves. Cook for about 7 min., then add spices, brown sugar and worcestershire sauce. Just cook long enough for the spices to get fragrant then add to the crock pot along with the beef. Add paste, stewed tomatoes, tomato sauce and kidney beans. Stir together, taste for adjusting salt and pepper. Cover and cook on low for 6-8 hrs. Remember, try to avoid lifting the lid for a taste or a sniff, as you lose about 20min. of valuable cooking time each time you do!
Serve with warm bread with chive & garlic butter. Aged cheddar and sour cream are nice toppers too. What a treat, to come in from the cold to this hearty, warm dish!
Cheers!
Kerry
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