Worlds Best Recipes: Slow Cooker Beef ’n Beer Chili

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Sunday, December 22, 2013

Slow Cooker Beef ’n Beer Chili

Slow Cooker Beef ’n Beer Chili Recipe

Ingredients For Your Slow Cooker Beef ’n Beer Chili

1. 1 lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces

2. 2 tablespoons all-purpose flour

3. 1 tablespoon vegetable oil

4. 1 bottle (12 oz) dark beer, room temperature

5. 1 large onion, chopped (1 cup)

6. 1 tablespoon minced fresh garlic

7. 2 cans (14.5 oz each) diced tomatoes, undrained

8. 1 can (16 oz) pinto beans, drained, rinsed

9. 1 can (15 oz) red kidney beans, drained, rinsed

10. 2 tablespoons tomato paste

11. 2 tablespoons chili powder

12. 1 tablespoon unsweetened baking cocoa

13. 1 teaspoon ground sea salt

14. 1 cup shredded sharp Cheddar cheese (4 oz)

Directions For Making Your Chili

1. Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.

2. Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.

3. Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

This chili is wonderful served over a square of corn bread in a large soup bowl. This is a really delicious chili that everyone loves.