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Chipotle beef chili

Slow Cooker Chipotle Beef Chili

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 jalapeño seeded and diced
  • 5 cloves garlic minced
  • 3-4 chipotle peppers in adobo sauce chopped (plus 2 tablespoons adobo sauce)
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon cocoa powder trust me on this!
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • Sour cream shredded Monterey Jack cheese, and sliced green onions for serving

Method
 

  1. Heat oil in a large skillet over medium-high; brown beef on all sides in batches, about 3-4 minutes per batch. Transfer to slow cooker.
  2. Sauté onion and jalapeño in same skillet about 5 minutes until softened; add garlic and cook another minute. Transfer to cooker.
  3. Add chipotles with adobo, tomatoes, pinto beans, kidney beans, broth, chili powder, cumin, cocoa, oregano, salt, and pepper; stir well.
  4. Cover; cook on LOW 8-10 hours or HIGH 5-6 hours until beef is very tender and shreds easily with a fork.
  5. Stir well, breaking up larger beef pieces; adjust seasoning to taste, adding more adobo for heat if desired.
  6. Serve hot topped with sour cream, Monterey Jack, and green onions.