Spicy Slow Cooked Beef Chili

So today at about 12:30, I started prepping this dinner. I browned the meat, made the sauce, and let it cook until my husband came home at 5. It only needed about 30 more minutes. Everyone was STARVING!!!! No one could wait! Hubby had a hockey game and he had to eat soon. The girls were ready to attack the cabinets for whatever snack food they could find. I could not hold them off. So we went out to Chinese. Sigh… we will eat this tomorrow night. It will cook longer to warm up. It will just get better with age. This is a yummy spicy beef chili, no beans. I will make the girls try a bite. “My tongue is burning!” “Too spicy!” “Can I have more crackers, please?” I already have a backup plan… wagon wheel pasta and alfredo sauce. You should make your kids try everything you make. It is good for their palettes and opens them up to new flavors they may actually like. But they just might not like it; they might not be ready for those flavors yet; that is ok. Keep on trying but make sure they are still well fed. The alternate will be just as tasty. I may even add in a few veggies…

Spicy Slow Cooked Beef Chili

1 beef rump roast, browned
1 onion, chopped
4 cloves garlic, smashed
4 tablespoons of tomato paste
1 bottle beer- I used Yuengling
2 large cans of tomato sauce
2 small cans of stewed tomatoes
1/2 cup worcestershire sauce
1-2 cups beef broth/water/more beer- depending on the size of your meat- eyeball along the way
heaping spoonful of cumin
heaping spoonful of paprika
heaping spoonful of chili powder
heaping spoonful of cayenne pepper
few shakes of red pepper flakes
salt and pepper- make it rain!
1 tablespoon sugar

Directions

In a large pot, brown your beef
Take out beef and add a bit of oil
Cook your onions down for about 5 minutes
Add your garlic and tomato paste; cook for 3-5 minutes
Add your beer and worcestershire. Stir and reduce for about 5 minutes.
Add all your canned tomatoes and spices
Stir well and add back in your beef. Add your broth or water if needed along the way. This should be thick, but not without a bit of liquid. Check and turn your meat every 30 minutes or so. Add more liquid (water/beef broth/beer) as needed.
Cook on med.low for 5 hours plus… The longer the better.
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