Chili No Beans

2 tablespoons canola oil
1 (3 pound) beef chuck roast, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium onions, chopped
1 small jalapeno, chopped
1 red bell pepper, chopped
1 tablespoonchile powder
1/4 teaspoon crushed red pepper flakes
1 tablespoon chopped garlic
1 (28-ounce) can chopped tomatoes, strained, juice reserved

Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes.

To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon chile powder, red bell pepper, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours.





Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JOJO_1965.