Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Alton Brown's Chili modified to be kosher and shabbos crock-pot friendly

Ingredients

• 3 pounds stew meat or whatever is on sale
• 2 teaspoons oil
• 2 (12-ounce) bottle of beer, preferably a medium ale
• 1 (16-ounce) container salsa
• 30 tortilla chips
• 1 diced green bell pepper
• 1 diced red bell pepper
• 1 diced medium onion
• 1 teaspoon chipotle powder or smoked paprika
• 1 medium can of tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Directions

Place the meat in a large mixing bowl and toss with the oil. Set aside.

Heat a cast iron skillet over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.

Once all of the meat is browned, add the beer and meat to the crock-pot.

Saute the peppers and onions in the pan that you browned the meat in. Add the vegetable to the crock-pot along with the salsa, tortilla chips, spices, and tomato sauce.  Cook on low

Yields 4 servings but can be easily scaled up to fit your crowd.  Also you can go vegetarian with this one my skipping the meat and adding a bag of kidney beans directly to the crock-pot instead.

Garnish with onions, jalapeños, and corn.