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A Smoky Crockpot Chili Recipe

Break out the slow cooker and let it bring all the spicy, smoky chili flavors together for you.
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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

Serves 10

You'll Need

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

  1. Heat the oil in a large cast-iron skillet or pan over medium-high heat.
  2. Season the cubes of chuck all over with salt and pepper.
  3. Working in batches, cook the chuck, turning occasionally, for 5 to 7 minutes, until nicely browned all over.
  4. Transfer to a slow cooker.
  5. 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.
  6. Stir in the tomato paste and beer, bring to a simmer, then pour it all over the beef in the slow cooker.
  7. Add the crushed tomatoes, broth, chili powder, chipotle, cumin, bay leaves, and cinnamon, if using.
  8. 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.
  9. Stir in the pintos and cook until heated through.
  10. Discard the bay leaves and serve with your choice of garnishes.

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