Slow Cooker Chipotle Beef Chili Recipe

January 11, 2014

Slow Cooker Chipotle Beef Chili Recipe


Every cook should have a go to spicy, hearty chili recipe. The beauty of this one is you simply put the ingredients in a slow cooker and let the cooker do all the work.


Overview

  • Prep Time: 15 minutes
  • Cook Time:
  • Yield: 4 servings
  • Serving Size: 1 1/2 cups

Tools

Ingredients

  • 1 1/4 pounds boneless beef chuck, cut for stew
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 poblano chili, diced (about 1 cup)
  • 1/2 cup chopped onion
  • 1/4 cup tomato paste
  • 1 canned chipotle chile in adobo, chopped plus 1 Tablespoon adobo sauce
  • 1 Tablespoon chopped garlic
  • 1 Tablespoon chili powder
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1/2 cup chopped cilantro
  • 1 Tablespoon peanut butter
  • Your favorite chili toppings (such as shredded Cheddar cheese, sour cream and chopped red onion).

Instructions

  1. Put all ingredients except beans, cilantro and peanut butter in 4-quart or larger slow cooker. Mix well.
  2. Cover and cook on LOW 6 to 8 hours or until meat is very tender.
  3. Stir in beans; cover and cook 5 minutes until beans are heated through.
  4. Stir in cilantro, peanut butter and additional chopped chipotle chiles and/or adobo sauce if desired. Spoon into bowls and serve with toppings.

Notes:

Peanut butter may seem like an unusual addition, but it helps mellow the flavor beautifully. Don’t want to use it? Stir in 1 Tablespoon olive oil instead. This recipe is a keeper! It will keep several days in the refrigerator and can also be frozen in [airtight containers|http://www.bedbathandbeyond.com/store/category/food-storage-containers/12606/] up to 2 months.




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