If you’ve ever made chili from scratch, you’ve surely confronted the age-old chili debate: with beans or without? This easy recipe is for a classic, bean-free chili. Chunks of savory beef bathed in a flavorful sauce with a nice hit of spice makes this a favorite of the no-beans crowd (of course, you can always add beans if you swing that way. We won’t tell!)
Top this hearty stew with all of your favorite chili toppings: shredded cheddar cheese, diced onions, jalapenos, chunky salsa, sour cream or sliced avocado. Serve it with crunchy tortilla chips for dipping too. This is the perfect game day food.
Slow Cooker Chunky Beef Chili
8
10 minutes
8 hours and 6 minutes
8 hours and 16 minutes
2 tablespoons olive oil
2 to 3 pounds chuck steak, cubed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can crushed tomatoes
1 cup beer (or substitute beef broth or water)
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the beef with salt and pepper and add it to the skillet. Cook, turning occasionally, until the meat is browned on all sides, about 6 minutes.
Transfer the meat to the slow cooker and add the tomatoes, beer, chili powder, cumin, paprika and oregano.
Cover the slow cooker and cook low for 8 to 10 hours, until the meat is very tender.
Serve hot, garnished with shredded cheese, sour cream, onions, salsa, and chips, as desired.