Slow-Cooker Smoky Beef and Bean Chili

beef-bean-chili
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 326 calories
    • 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
  • January 2012

Ingredients

  1. Check 2 15.5-ounce cans kidney beans, rinsed
  2. Check 1 28-ounce can diced tomatoes
  3. Check 12ounces lager beer
  4. Check 3/4pound beef chuck, cut into 3/4-inch pieces
  5. Check 1 medium yellow onion, chopped
  6. Check 2 cloves garlic, chopped
  7. Check 2tablespoons tomato paste
  8. Check 2tablespoons all-purpose flour
  9. Check 2tablespoons chili powder
  10. Check 1 to 3teaspoons chopped chipotles in adobo sauce
  11. Check kosher salt
  12. Check 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.