Slow-Cooker Smoky Beef and Bean Chili

Slow-Cooker Smoky Beef and Bean Chili
Marcus Nilsson
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
495
minutes
Serves 4

Ingredients

2
15.5-ounce cans kidney beans, rinsed
1
28-ounce can diced tomatoes
12
ounces
lager beer
3/4
pound
beef chuck, cut into 3/4-inch pieces
1
medium yellow onion, chopped
2
cloves garlic, chopped
2
tablespoons
tomato paste
2
tablespoons
all-purpose flour
2
tablespoons
chili powder
1 to 3
teaspoons
chopped chipotles in adobo sauce
kosher salt
corn bread, sour cream, grated Cheddar, chopped red onion, and fresh cilantro sprigs, for serving

Directions

  1. In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and ¾ teaspoon salt.
  2. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve with the corn bread, sour cream, Cheddar, red onion, and cilantro.

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 326
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 36 mg
  • Sodium 1,045 mg
  • Protein 28 g
  • Carbohydrate 35 g
  • Sugar 9 g
  • Fiber 9 g
  • Iron 5 mg
  • Calcium 93 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments