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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.
Print Recipe
Prep Time
35
minutes
mins
Cook Time
7
hours
hrs
Course
Main Course
Servings
8
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