Slow Cooker Sunday: Smoky Beef Chili

So, I have made chili before but, this was the first time I’ve made chili using beef chuck as opposed to ground beef and I must say it was a much heartier chili and definitely one I’ll make again.

This is my favorite type of slow cooker meal… Add all of the ingredients to the slow cooker, give it a good stir and set it to cook…

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And a few hours later my meal was ready! You can’t beat that.

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When I packed some for lunch I topped it with shredded cheddar cheese so when I heated it up it was all melted and gooey… YUM!

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Slow Cooker Smoky Beef Chili

Ingredients:

1 1/2 pounds beef chuck, cut into 3/4-inch pieces

3 15.5oz. cans kidney beans, rinsed and drained

1 yellow onion, chopped

4 garlic cloves, chopped

1 28oz. can diced tomatoes

1/4 cup tomato paste

1 cup tomato puree

3 teaspoons chopped chipotle chiles in adobo sauce, plus 1 teaspoon sauce

2 tablespoons soy sauce

2 tablespoons all-purpose flour

3 tablespoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

For topping: grated cheddar cheese, sour cream, and cilantro

Directions:

Place all of the ingredients in a slow cooker and give everything a good stir to combine all of them.

Cover and cook on low for 6-7 hours, until the beef and vegetables are tender. Taste for seasoning and serve topped with your favorite topping.

Recipe from Slow Cooker Family Favorites

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