Slow-Cooker Smoky Beef and Bean Chili
Serves 4|
Hands-On Time:
15m
|
Total Time:
8hr
15m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 326
- Fat 5g
- Sat Fat 1g
- Cholesterol 36mg
- Sodium 1,045mg
- Protein 28g
- Carbohydrate 35g
- Sugar 9g
- Fiber 9g
- Iron 5mg
- Calcium 93mg
What does this mean? See Nutrition 101.
Quick Tip
This chili improves with age. It can be cooked up to 4 days in advance; refrigerate, covered.
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