
Slow Cooker Beef Chili
Twenty minutes of actual work and then the crockpot has the rest of the day. Browning the beef first is not optional, it is where most of the flavor comes from.
Ingredients
2 lb
beef chuck, cut into 1¼ inch cubes2
onions, diced4 cloves
garlic, minced2 tbsp
chili powder1 tbsp
ground cumin1 tsp
smoked paprika2 cans
chopped tomatoes, two tins2¾ cups
kidney beans, drained, two tins2 cups
beef stock1 tsp
salt
Method
Season the beef hard and brown it in batches in a hot pan. Do not crowd it, crowded beef steams instead of searing. Move it to the slow cooker.
Soften the onions in the same pan for 5 minutes, add the garlic for one more, then stir in the chili powder, cumin and paprika and cook 30 seconds until fragrant.
Pour in the stock to deglaze, scraping every brown bit off the base, and tip the lot over the beef.
Add the tomatoes and beans, stir once, and cook on low for 6 hours.
Break the beef apart with a spoon, taste, and season again. Long cooking always dulls the salt.
What you’ll need
The gear this recipe actually uses. Essentials marked; the rest make it easier.
Links go to Amazon.
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