Slow Cooker Chili

Name: Slow Cooker Chili
Total time: 4 min
Ingredients: 2 tablespoons olive oil; 1 large yellow or red onion, finely chopped; Kosher salt; 2 pounds ground beef, 80 percent lean, 20 percent fat; 8 garlic cloves, finely chopped; 1 (6-ounce) can tomato paste; 1 tablespoon sweet paprika; 2 teaspoons chipotle powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons mustard powder; 2 teaspoons hot smoked paprika; 1/2 teaspoon cayenne powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial; 1 (14-ounce) can diced or crushed tomatoes in juice; 1/4 cup cider vinegar; 2 tablespoons maple syrup or dark brown sugar; 2 tablespoons soy sauce; 2 teaspoons beef stock bouillon paste, such as Better Than Bouillon; 1 1/2 teaspoons unsweetened cocoa powder; 2 (14-ounce) cans kidney beans, drained and rinsed; 2 (14-ounce) cans pinto beans, drained and rinsed; 1 tablespoon Worcestershire sauce; Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

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Total: 4 hours, 30 minutes

Servings: 7

Author : Sarah DiGregorio

beans beef tomato

Instructions

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Step 1

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Step 2

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

Step 3

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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