This isn't boring. It's a great change from the expected. Leftovers seem to disappear from the fridge at about midnight.
- Cook Time
- Prep Time
- 8-10 large ServingsServings
- 2 pounds Ground lean beef
- 3 pounds London broil chuck beef (shish kabob style - large chunks, not small so it doesn't fall apart)
- 2 28 ounce cans crushed peeled tomatoes
- 1 28 ounce can Bush's Vegetarian Beens
- 2 large jalapeno peppers
- 2 large white onions
- 1/4 small jar cumin
- 1 1/2 packets Williams Original Chili Seasoning 2 packets for really hot; 1 if you or your guests might be weak
- 1 or 2 dollops white or apple cider vinegar Prevents anything from growing while cooking at low heat
- 1 to 1 1/2 each large red, yellow and green sweet peppers
In a large frying pan (perhaps 2), spray with olive oil then brown & drain ground beef in a colander. Let cool down.
Next, brown & drain London broil – browned & drained in a colander. Don't kill it; just a surface browning. Let cool down.
Mix all meat with
2 cans whole skinned tomatoes – crushed
1 28 oz can Bush’s vegetarian baked beans
5 jalapeno peppers – thinly crosscut sliced
1 to 1 1/2 each sweet peppers – green, yellow, red 1”x1/2”
2 large onions, quartered & sliced thick
1/4 small jar cumin
2 packets Williams Original Chili Seasoning
(1 if weak persons present)
Dollop or two of white or apple cider vinegar
The whole thing into 6-quart crock pot (It should just make it), cover & execute.
1/2 hour on high – then 10 hours on low. Timing is perfect from just before candle lighting until home from Shul on Shabbat.
Watch out for overflow – keep ladle handy.