Slow Cooker Chili
This recipe is best if it is made a day or two in advance and reheated to allow the beef to shred and the flavors to meld perfectly. Serve for a group with an assortment of toppings.
Ingredients
Chili
- 4 lbs. boneless beef chuck roast cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 Tablespoons flour
- 2 Tablespoons canola oil
- ¼ cup Cabernet
- 2 cloves garlic minced
- 1 shallot chopped
- 1 red bell pepper finely chopped
- ¼ cup chili powder
- 2 ½ Tablespoons ground cumin
- 2 Tablespoons brown sugar
- 1 Tablespoon ground chipotle chile pepper
- 1 Tablespoon smoked paprika
- 3 Tablespoons tomato paste
- 1 28oz. can crushed tomatoes
- 1 14 oz. can fire-roasted diced tomatoes
- 1 14 oz. can pinto beans rinsed and drained
- ⅔ cup red wine
Toppings
- sour cream
- grated sharp cheddar cheese
- chopped fresh cilantro
- cubed cojita cheese
- fritos
Instructions
- Place the beef cubes in a large zipper bag and sprinkle with the salt, pepper, and flour, mixing well.
- In a dutch oven, heat the oil over medium high heat. Add the beef cubes and sear until golden brown on all sides.
- While the beef is cooking, add the garlic, shallot, and bell pepper to the slow cooker.
- Stir in the chili powder, cumin, sugar, chipotle pepper, paprika and tomato paste, stirring well to coat.
- Add the crushed tomatoes and diced tomatoes.
- Add the browned beef to the tomato mixture.
- Pour ¼ cup of the Cabernet into the pan that held the beef to deglaze and scrape up the small bits. Add to the slow cooker.
- Mix to evenly distribute the ingredients.
- Cover and cook on high for 7 hours.
- Add the beans and the red wine, mixing well and heat for 30 minutes.
- Let cool and refrigerate overnight.
- Slowly reheat on the stove. Serve with an assortment of toppings.
Notes
Recipe adapted from The Pretty Dish Cookbook