Because chilli is the kind of food that needs a long, slow simmer to perfectly mix all the major flavours at play, it works especially well in a slow cooker.
Huge flavours abound in our crockpot chilli recipe, which includes a smokey chipotle pepper, a hoppy IPA, and generous amounts of cumin and chilli powder to bring everything together.
We like to serve this with a stack of warm tortillas or a piece of cornbread because chilli and corn go together naturally.
Now pull out your slow cooker and relax. (Apologies, but it was necessary.)
A tablespoon canola oil Cut 2 lb chuck roast or sirloin tip into 3⁄4" chunks. Salt and black pepper to taste 1 pound ground sirloin 1 big minced yellow onion
3 minced garlic cloves 1/4 cup tomato paste One 12-ounce can or bottle Stout or IPA 1 14-ounce can smashed tomatoes 1 cup chicken broth
1 tablespoon fresh-ground chilli powder Chop chipotle pepper, 1 tablespoon 1 tsp cumin 2 bay leaves Optional cinnamon pinch
1 14-ounce can pinto beans Add garnishes such as chopped onion, cilantro, scallions, avocado, pickled jalapeños, and shredded Jack or Cheddar Cheese.
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