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Croc Pot Chili

Prep Time:

25Minutes

Cook Time:

4 hours

Serves:

6-8

Level:

About the Recipe

This recipe makes a thick, comforting chili that is prepared in a slow cooker or in a Dutch oven on the stovetop.

Ingredients

2 tablespoons olive oil

  • 1 large yellow or red onion, finely chopped

  • Kosher salt

  • 2 pounds ground beef, 80 percent lean, 20 percent fat

  • 8 garlic cloves, finely chopped

  • 1 (6-ounce) can tomato paste

  • 1 tablespoon sweet paprika

  • 2 teaspoons chipotle powder

  • 2 teaspoons ground cumin

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons mustard powder

  • 2 teaspoons hot smoked paprika

  • ½ teaspoon cayenne powder

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • 12ounces (1½ cups) pilsner beer, such as Modelo Especial

  • 1 (14-ounce) can diced or crushed tomatoes in juice

  • ¼ cup cider vinegar

  • 2 tablespoons maple syrup or dark brown sugar

  • 2 tablespoons soy sauce

  • 2 teaspoons beef stock bouillon paste, such as Better Than Bouillon

  • 1½ teaspoons unsweetened cocoa powder

  • 2 (14-ounce) cans kidney beans, drained and rinsed

  • 2 (14-ounce) cans pinto beans, drained and rinsed

  • 1 tablespoon Worcestershire sauce

  • For Serving:

  • Hot sauce, grated cheddar, sliced scallions, sour cream and crushed tortilla chips.

Preparation


  • Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes.

  • Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes.

  • Stir in the tomato paste and cook until slightly darkened, about 1 minute.

  • Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan. Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours.

  • When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt.

  • Tip

    • You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. Add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

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