A Smoky Crockpot Chili Recipe
Chili is particularly well-suited to the slow cooker because it’s the type of dish that demands a long, slow simmer in order to seamlessly blend all the big flavors at play. Our crockpot chili recipe has big flavors in spades: smoky chipotle pepper, hoppy IPA, and plenty of cumin and chili powder to tie the whole thing together. Chili and corn have a natural affinity for each other, so we like serving this with a wedge of cornbread or a stack of warm tortillas. Now, get out your crockpot and chill. (Sorry, we had to.)
Nutrition: 250 calories, 8 g fat (2.5 g saturated), 500 mg sodium
1 Tbsp canola oil
2 lb chuck roast or sirloin tip, cut into 3⁄4″ cubes
Salt and black pepper to taste
1 lb ground sirloin
1 large yellow onion, minced
3 cloves garlic, minced
1⁄4 cup tomato paste
1 can or bottle (12 oz) IPA or stout
1 can (14 oz) crushed tomatoes
1 cup chicken broth
1 Tbsp chili powder (as good and freshly ground as you can get)
1 Tbsp chopped chipotle pepper
1 tsp cumin
2 bay leaves
Pinch of cinnamon (optional)
1 can (14 oz) pinto beans
Garnishes: chopped onion, chopped cilantro, sliced scallions, cubed avocado, pickled jalapeños, shredded Jack or Cheddar Cheese
How to Make It
- Heat the oil in a large cast-iron skillet or pan over medium-high heat.
- Season the cubes of chuck all over with salt and pepper.
- Working in batches, cook the chuck, turning occasionally, for 5 to 7 minutes, until nicely browned all over.
- Transfer to a slow cooker.
- In the same pan, cook the ground sirloin, onions, and garlic for about 10 minutes, until the sirloin is cooked through and the onions are soft.
- Stir in the tomato paste and beer, bring to a simmer, then pour it all over the beef in the slow cooker.
- Add the crushed tomatoes, broth, chili powder, chipotle, cumin, bay leaves, and cinnamon, if using.
- Set the slow cooker to high, cover, and cook for about 5 hours, until the chuck is fork- tender. Taste and season with more salt and black pepper if necessary.
- Stir in the pintos and cook until heated through.
- Discard the bay leaves and serve with your choice of garnishes.
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