Slow Cooker Chili

By Stef -

 


I love this chili because it can cook in the slow cooker, and also because there are a lot of layers to the flavor. It's always better the next day, but it's obviously very good day of as well. It gets a 9 and came from the NY Times. 

  • 2tablespoons olive oil
  • 1large yellow or red onion, finely chopped
  • Kosher salt
  • 2pounds ground beef, 80 percent lean, 20 percent fat I use 1 pound only unless I'm feeding a lot of people 
  • 8garlic cloves, finely chopped
  • 1(6-ounce) can tomato paste
  • 1tablespoon sweet paprika I don't add this
  • 2teaspoons chipotle powder I don't add this
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • 2teaspoons onion powder
  • 2teaspoons mustard powder
  • 2teaspoons hot smoked paprika I use 1 TBS
  • ½teaspoon cayenne powder
  • ½teaspoon ground cinnamon
  • ¼teaspoon ground cloves
  • 12ounces (1½ cups) pilsner beer, such as Modelo Especial
  • 1(14-ounce) can diced or crushed tomatoes in juice
  • ¼cup cider vinegar
  • 2tablespoons maple syrup or dark brown sugar I use 1 TBS only
  • 2tablespoons soy sauce
  • 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
  • 1½teaspoons unsweetened cocoa powder
  • 2(14-ounce) cans kidney beans, drained and rinsed
  • 2(14-ounce) cans pinto beans, drained and rinsed
  • 1tablespoon Worcestershire sauce



  1. Step 1

    Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

  2. Step 2

    Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

  3. Step 3

    When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

  • You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

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