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Award winning beef chili

Slow Cooker Award-Winning Beef Chili

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Prep Time 25 minutes
Cook Time 10 hours 21 minutes
Total Time 10 hours 46 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 lbs beef chuck roast cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 2 cans 28 oz each crushed tomatoes
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 12 oz beer (or beef broth)
  • 3 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons oregano
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Shredded cheese sour cream, and chopped green onions for topping

Method
 

  1. Heat oil in a large skillet over medium-high; brown beef on all sides in batches, about 5 minutes per batch. Transfer to slow cooker.
  2. Sauté onions and peppers in same skillet about 5 minutes until softened; add garlic and cook 1 minute more. Transfer to cooker.
  3. Add crushed tomatoes, kidney beans, and beer to the slow cooker.
  4. Mix in chili powder, cumin, cocoa, oregano, cayenne, brown sugar, salt, and black pepper thoroughly.
  5. Cover; cook on LOW 8-10 hours or HIGH 4-5 hours until beef is tender and falls apart easily.
  6. Taste and adjust seasonings. If chili is too thick, add a little water or broth. If too thin, remove lid and cook on HIGH for 30 minutes.
  7. Serve hot topped with shredded cheese, sour cream, and chopped green onions.