Colorado Chili Without Beans in a Slow Cooker

Ingredients:

• 900 g of beef for stewing, cut into small pieces
• 3 cans (100g each) of canned green chili peppers
• 1/4 cup crumbled bacon
• 1 teaspoon of salt
• 0.5 tsp ground black pepper
• 2 tbsp. l. olive oil
• 1 small red onion, chopped
• 1 tbsp. tomato puree
• 0.5 tsp chili powder
• 1 tbsp *Mexican seasoning, no salt added
• 0.5 cups beef broth
• 1 green onion, chopped

Preparation:

1. Heat a large, shallow frying pan with olive oil. Season the beef with salt and pepper and brown on all sides.
   
   Transfer the browned meat to a 4-quart slow cooker. Add the onion, green chili, and bacon.
2. In a small bowl, whisk together the tomato puree, Mexican seasoning, and chili powder; season with salt and pepper. Pour into the slow cooker along with the beef broth.
   
   Cover and simmer on high for 4-6 hours. Serve in bowls, sprinkled with green onions. See another variation. dishes.
   
   

   Mexican seasoning

   
   1 tbsp. caraway seeds
   1 tbsp dried cilantro
   1 teaspoon chili powder
   1 teaspoon garlic powder
   1 tsp onion powder (or 2 tsp onion granules)
   1/2 tsp red pepper flakes
   1/2 tsp oregano
   2 tsp paprika
   1 1/2 tsp ground cumin
   1/2 teaspoon sea salt
   1/2 tsp black pepper
   A pinch of ground cinnamon
   A pinch of ground cloves
   
   
   • Toast the cumin seeds in a frying pan over medium heat for 1-2 minutes until the aroma releases. Crush in a mortar.
     
   • Mix with the remaining ingredients.