This recipe was featured on Today.com
It’s that time of year when we’re seeing the slow cookers being used more often and soups, stews and chili’s are making an appearance again. I love my slow cooker; I get to toss in some ingredients in the morning, let it simmer all day and then without any stress I have dinner waiting for my family. We love chili and when I saw this recipe in my inbox I knew I had to make it. There’s very little prep work, and it has beer and soy sauce to enhance all the flavors. It was amazing and will be on our rotation from now on!
- 1 28-ounce can diced tomatoes
- 2 15.5-ounce cans kidney beans, drained and rinsed
- 1 pound beef chuck, cut into 1-inch pieces
- 1 12-ounce bottle lager beer
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 3 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 chipotle in adobo sauce (from a can of chipotles in adobe), chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon cumin
- 2 tablespoons chili powder
- Kosher salt
- Grated Cheddar cheese, sour cream and chopped fresh cilantro, for serving (optional)
- In a 6-quart slow cooker, combine the diced tomatoes and their juices, beans, beef, beer, garlic, onion, tomato paste, soy sauce, chopped chipotle, flour, cumin, chili powder and a pinch of salt. Stir well.
- Cover and cook on high for 4 hours or low for 7 hours until the beef is tender.
- Taste for seasoning and serve with Cheddar, sour cream and cilantro.