Crock Pot Chili
Make the best Crock Pot Chili with this easy recipe! Two secret ingredients make this the best chili ever, chipotle peppers and stout beer. These ingredients add a rich, smoky flavor to this traditional chili recipe that takes the taste to another level! It only takes a few minutes to prep, then you can let the slow cooker do the work, and come home to a delicious dinner.
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Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 28 ounce can diced tomatoes
- 15.5 ounce can kidney beans, drained and rinsed
- 2 chipotle peppers in adobo sauce, diced
- 12 ounces stout beer
- 1 teaspoon adobo sauce from chipotle peppers
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Instructions
- Pour the olive oil in a large pot on the stove over medium-high heat. Add the onion and cook for 4-5 minutes, then add the garlic and cook for 1 minute.
- Add the ground beef, crumble and cook until no longer pink. Drain any grease from the ground beef, then transfer everything from the pot to a Crock Pot.
- Add the diced tomatoes, kidney beans, chipotle peppers and stout beer to the Crock Pot.
- Add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt, and stir everything together. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Notes
- To make this chili on the stove, instead of in a Crock Pot, follow these instructions:
- Pour the olive oil into a large pot, or dutch oven, on the stove over medium-high heat. Add the diced onions and cook for 4-5 minutes, then add the garlic and cook for an additional minute.
- Add the ground beef, crumble and cook until no longer pink, around 7-9 minutes. Drain any grease from the pot.
- Add the diced tomatoes, kidney beans, chipotle peppers, and stout beer to the pot. Season with adobo sauce, brown sugar, black pepper, paprika, cumin and salt. Stir everything together.
- Cover, reduce the heat to medium-low and simmer for 20-30 minutes.
- This recipe has a mild-to-medium spice level, depending on how sensitive you are to spice. To reduce the spice, only add one chipotle pepper. To increase the spice, add an extra 2-3 chipotle peppers.
- Chipotle stout chili leftovers can be stored in an airtight container in the fridge for up to 6 days. The chili can be reheated in a pot on the stove over medium-high heat for 8-10 minutes, or until heated through. You can also add the chili back to a slow cooker and reheat on low for 1 hour.
- You can also freeze leftover chili for up to 6 months. After the chili is cooked, let it cool before moving it to the freezer.
Nutrition Facts
Calories 340kcal (17%)Carbohydrates 24g (8%)Protein 19g (38%)Fat 18g (28%)Saturated Fat 6g (30%)Cholesterol 54mg (18%)Sodium 901mg (38%)Potassium 713mg (20%)Fiber 6g (24%)Sugar 8g (9%)Vitamin A 404mg (8%)Vitamin C 16mg (19%)Calcium 89mg (9%)Iron 4mg (22%)
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