Wednesday, September 17, 2014

Merlot Beef Chili with Horseradish Sour Cream Crockpot Recipe

Merlot Beef Chili with Horseradish Sour Cream Crockpot Recipe

Ingredients needed:

* 2 tablespoons of olive oil, divided
* 1 pound boneless beef chuck roast, cut into 1/2-inch pieces
* 1 can of condensed beef broth, undiluted (10 1/2 ounces)
* 1/4 cup of Merlot or dry red wine
* 1 can of stewed tomatoes with Italian seasoning, undrained
* 1 can of tomato sauce (8 ounces)
* 1/2 cup of chopped green bell pepper
* 1/2 cup of chopped onion
* 2 cloves of garlic, minced
* 2 teaspoons of sugar
* 3/4 teaspoon of instant coffee granules
* 2 bay leaves
* 1 tablespoon of chili powder
* 1/2 teaspoon of coarsely ground black pepper
* 3/4 cup of sour cream
* 3 tablespoons of prepared horseradish
* 1 teaspoon of salt, or more to taste, divided
* Cooked egg noodles (optional)

Preparation steps:

* Heat 1 tablespoon of the olive oil in large skillet over high heat. Add beef and cook, stirring frequently, until browned on all sides.
* Transfer to crockpot. Stir in broth, wine, stewed tomatoes with juice, tomato sauce, bell pepper, onion, garlic, sugar, coffee granules, bay leaves, chili powder and pepper.
* Cover and cook on low for 12 hours or on high for 6 hours.
* Meanwhile, combine sour cream, horseradish and salt to taste in small bowl. Refrigerate in airtight container until needed.
* Stir to break up large pieces of beef with potato masher or wooden spoon. Stir in remaining 1 tablespoon oil and salt and pepper to taste.
* Serve over cooked egg noodles, if desired.
* Top with horseradish sour cream just prior to serving

(Serves 4)

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