Meaty Chili Without Beans

Ingredients:

• 1400 g beef shoulder roast, cut into 1.5 cm thick cubes.
• 800 g chopped canned tomatoes and separately strained juice
• 2 tbsp. l. canola oil
• 2 medium-sized onions, chopped
• 1 small jalapeno pepper, chopped
• 1 tbsp and separately 1 tsp. chili powder
• 0.25 tsp ground cinnamon
• 0.25 tsp crushed red pepper flakes
• 1 tbsp chopped garlic
• 0.5 cup sour cream
• 1 teaspoon lime juice
• 1 tsp hot sauce
• You will need: multicooker

Preparation:

1. Place a large, heavy-bottomed skillet over medium-high heat and add oil. Add the beef to the skillet in batches, season with salt and pepper, and cook until well-browned, about 10-15 minutes.
2. Add the onion, jalapeño, 1 tablespoon chili powder, cinnamon, red pepper flakes, garlic, and tomatoes with their juices to the slow cooker bowl. Add the browned beef to the slow cooker.
   
   Pour the tomato juice into the pan, scrape up any browned bits, and pour the mixture into the slow cooker. Close the slow cooker and cook on low for 4-6 hours.
3. In a small bowl, combine the sour cream, remaining 1 teaspoon chili powder, lime juice, and hot sauce and mix thoroughly until smooth. Store in a sealed container in the refrigerator until ready to serve.
   
   Taste and adjust seasoning to taste. Serve the meat chili with quesadillas and sour cream sauce.