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…
And a few hours later my meal was ready! You can’t beat that.
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!
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
Bead Yarn & Spatula 