Peppercorn Chili - Slow Cooker Recipe

Name: Peppercorn Chili - Slow Cooker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef stew meat, fat trimmed and reduced to one inch pieces; 1 large onion, white or yellow, chopped; 1 large green pepper, diced; 3 (15 ounce) cans whole canned tomatoes, peeled with juice reserved; 2 (15 1/2 ounce) cans kidney beans, light red, drained; 1 (15 ounce) can pinto beans, drained; 1 (6 ounce) can tomato paste; 2 (8 ounce) cans tomato sauce; 2 tablespoons whole black peppercorns, according to taste; 2 tablespoons parsley; 2 tablespoons oregano; 2 tablespoons basil; 1 teaspoon salt, or to taste; 1 teaspoon cumin seed; 1 teaspoon cinnamon; 1/2 teaspoon garlic powder; 1/2 teaspoon caraway seed; 1/4 teaspoon chili powder (optional); 1/8 teaspoon cayenne pepper (optional); Optional garnishes; 40 saltine crackers (one half package) (optional); 4 ounces sour cream (regular, light or fat free) (optional); 1/2 cup onion, diced (optional); 1/2 cup tomatoes, freshly diced (optional); 1/2 cup cheddar cheese, shredded (optional)

Servings: persons

2 lbs beef stew meat, fat trimmed and reduced to one inch pieces
1 large onion, white or yellow, chopped
1 large green pepper, diced
3 (15 ounce) cans whole canned tomatoes, peeled with juice reserved
2 (15 1/2 ounce) cans kidney beans, light red, drained
1 (15 ounce) can pinto beans, drained
1 (6 ounce) can tomato paste
2 (8 ounce) cans tomato sauce
2 tablespoons whole black peppercorns, according to taste
2 tablespoons parsley
2 tablespoons oregano
2 tablespoons basil
1 teaspoon salt, or to taste
1 teaspoon cumin seed
1 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon caraway seed
1/4 teaspoon chili powder (optional)
1/8 teaspoon cayenne pepper (optional)
Optional garnishes
40 saltine crackers (one half package) (optional)
4 ounces sour cream (regular, light or fat free) (optional)
1/2 cup onion, diced (optional)
1/2 cup tomatoes, freshly diced (optional)
1/2 cup cheddar cheese, shredded (optional)

1
Brown beef stew meat in large skillet just until the edges are browned.
2
While the beef browns, in large crockpot (greater than 3 quarts), combine onion, green pepper, tomatoes (not juice), kidney beans, chili beans, tomato paste and tomato sauce. Stir and add the remaining herbs and spices. Mix well.
3
Add beef and combine well. Stir in reserved tomato juice until mixture is soupy and two inches from the rim of the slow cooker. Do not overfill. Note: The remainder of the juice can be refrigerated in a sealed container in case you want to add it later.
4
Turn the slow cooker to low, cover and allow the chili to cook for a minimum of 8 hours. To help soften the peppercorns and reduce the heat, remove the crock pot from the heating unit and refrigerate overnight.
5
Hints: To thicken chili, add additional beans or instant potato flakes. To thin chili, add remaining tomato juice.
6
Serve in large bowls. Presentation tip: Place serving bowls of Saltines, sour cream, onion, tomatoes and grated cheese on the table and enjoy!

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 lbs beef stew meat, fat trimmed and reduced to one inch pieces, 1 large onion, white or yellow, chopped, 1 large green pepper, diced, 3 (15 ounce) cans whole canned tomatoes, peeled with juice reserved, and more.

Yes, Peppercorn Chili - Slow Cooker falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppercorn Chili - Slow Cooker

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