Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Recipe by Southern Living October 2012

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Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary test

Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering. Place ancho chile peppers in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle flour, cumin, and salt over London broil. Place beef in a 4-qt. slow cooker. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeño peppers, sour cream, and refrigerated salsa. Serve with saltine crackers.

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  • Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.

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