October 24, 2012

Smoky Slow-Cooker Chili

I am a huge fan of the slow cooker as it means I can have a hearty meal on the table at dinner without all the evening fuss. You can enjoy this smoky, spicy chili anytime of the year, but I like it best on a cool fall day. Enjoy!


1/2 TBS olive oil
1 medium yellow onion, chopped
2  cloves garlic, chopped

2 - 15.5-oz cans kidney beans, rinsed
28-oz can diced tomatoes
12 oz beer
3/4 lb beef chuck, cut into 3/4-inch pieces (or beef stew meat) (I would up it to 1 1/2 lbs)
2  TBS tomato paste
2 TBS all-purpose flour
2  TBS chili powder
1 to 3 tsp chipotle powder (depending on how spicy you like it)
kosher salt
corn bread, sour cream, grated Cheddar, chopped onion, and fresh cilantro, for serving

Heat the oil in a skillet over medium high heat. Add the onions and cook until softened, about 6 minutes. Add the garlic and saute another 2 minutes or until the garlic is just starting to turn a bit golden. Put the onions and garlic in the bowl of a 4- to 6-quart slow cooker; add the beans, tomatoes and their juices, beer, beef, tomato paste, flour, chili powder, chipotle powder, and ¾ teaspoon salt; stir to combine

Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Serve with the corn bread, sour cream, Cheddar, onion, and/or cilantro.

Serves 4.  

Adapted from:

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