Slow-Cooker Chili

By Sarah DiGregorio · cooking.nytimes.com

, 6 to 8 servings

A beef and bean chili built in a Dutch oven, then slow-cooked with beer, maple and a pantry of warm spices.

2 tablespoons olive oil	Soften onion with salt, 8 min	Add beef & garlic, cook 8-10 min	Stir in paste, cook 1 min	Add spices, cook 1 min	Add beer, scrape the pan	Transfer to slow cooker	Stir in tomatoes through water	Cover, cook low 4-6 hrs	Stir in Worcestershire, adjust	Serve with toppings
1 large yellow or red onion, finely chopped
Kosher salt
900 g ground beef, 80% lean
8 garlic cloves, finely chopped
1 (6-oz / 170 g) 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
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
355 ml (1 1/2 cups) pilsner beer
1 (14-oz / 400 g) can diced or crushed tomatoes in juice
60 ml cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef bouillon paste
1 1/2 teaspoons unsweetened cocoa powder
2 (14-oz / 400 g) cans kidney beans, drained and rinsed
2 (14-oz / 400 g) cans pinto beans, drained and rinsed
120 ml water
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Translate

Part of Pro · 19 languages

Download

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.