How to make slow cooker beef, bean, and beer chili

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Whether you’re hosting a football party or simply want to cozy up on cold winter nights, this slow cooker chili recipe is sure to be a hit among friends and family of all ages. Containing ingredients from each main food group, this healthy dish will keep you feeling satisfied for hours on end – and tastes even more delicious as leftovers the next day!
This flavorful slow cooker chili favorite is made up of no other than beer, boneless beef chuck, beef broth, corn, beans, and a variety of pungent chili seasonings to make your mouth water with each satisfying spoonful. Top this tasty treat with sliced avocado and shredded cheese as a garnish.
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slow cooker beef, bean, and beer chili
2 pounds boneless beef chuck, cut into bite-sized pieces
1 medium onion, diced
1 12-ounce bottle lager beer
1 cup beef broth
1 28-ounce can diced tomatoes, undrained
1 16-ounce can pinto beans, drained
1 16-ounce cans black beans, drained
1 cup corn
1 4-ounce can diced jalapeno peppers
3 garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon unsweetened baking cocoa
2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
2 medium ripe avocados, sliced
In a large skillet, brown beef chuck and onions over medium-high heat (with 1 tablespoon of vegetable oil and 1 teaspoon of salt).
Place beef and onion mixture in a large slow cooker.
Add beef broth, beer, undrained diced tomatoes, pinto beans, black beans, corn, jalapeno peppers, garlic, 1 tablespoon of vegetable oil, and tomato paste; mix well.
Add seasonings (chili powder, cumin, baking cocoa, 1 teaspoon of salt, paprika, and pepper) and stir.
Cover slow cooker; cook on low for 6 to 8 hours, or high for 4 hours.
Garnish with cheese and avocado slices.
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