Slow-Cooker Beef and Beer Chili

Name: Slow-Cooker Beef and Beer Chili
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 4
Cuisine: American
Ingredients: 454 grams beef chuck roast, trimmed of fat, cut into 3/4-inch pieces; 454 grams can pinto beans, drained, rinsed; 425 grams can red kidney beans, drained, rinsed; 2 Tbsps chili powder; 340 grams bottle dark beer, room temperature; 2 Tbsps Gold all-purpose flour; 3 cloves garlic, finely chopped; 237 milliliters large onion, chopped; 1 teaspoon salt; 113 grams cup shredded sharp Cheddar cheese; 2 Tbsps tomato paste; 822 grams cans each) Muir organic fire roasted diced tomatoes, undrained; 1 Tbsp unsweetened baking cocoa; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Slow-Cooker Beef and Beer Chili Head to the store and pick up muir tomatoes, pinto beans, kidney beans, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 8 hours and 20 minutes. This recipe is typical of American cuisine.

Instructions

Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides.

Ingredients you will need

Cooking Spray