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Slow Cooker Chili - Cooking with Tami
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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
Cook Time 7 hours
Servings: 8
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Place the beef cubes in a large zipper bag and sprinkle with the salt, pepper, and flour, mixing well.
  2. In a dutch oven, heat the oil over medium high heat. Add the beef cubes and sear until golden brown on all sides.
  3. While the beef is cooking, add the garlic, shallot, and bell pepper to the slow cooker.
  4. Stir in the chili powder, cumin, sugar, chipotle pepper, paprika and tomato paste, stirring well to coat.
  5. Add the crushed tomatoes and diced tomatoes.
  6. Add the browned beef to the tomato mixture.
  7. 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.
  8. Mix to evenly distribute the ingredients.
  9. Cover and cook on high for 7 hours.
  10. Add the beans and the red wine, mixing well and heat for 30 minutes.
  11. Let cool and refrigerate overnight.
  12. Slowly reheat on the stove. Serve with an assortment of toppings.

Notes

Recipe adapted from The Pretty Dish Cookbook