Spicy Slow-Cooker Beef Chili

Name: Spicy Slow-Cooker Beef Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 dried ancho chile peppers, stemmed and seeded; 298 grams condensed broth; 454 grams dark beer; 2 Tbsps all-purpose flour; 4 garlic cloves, minced; 2 teaspoons ground cumin; 8 servings Halved jalapeño peppers; 907 grams London broil, cut into 1/2-inch cubesl; 2 chopped onions; 2 teaspoons dried oregano; 8 servings Refrigerated salsa; 1 teaspoon salt; 8 servings Saltine crackers; 8 servings Sour cream

The recipe Spicy Slow-Cooker Beef Chili could satisfy your American craving in approximately 45 minutes. One portion of this dish contains around 30g of protein, 8g of fat, and It works well as a main course.

Instructions

Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering.

Ingredients you will need

Broth

Equipment you will use

Microwave

Bowl

Place ancho chile peppers in a blender.

Ingredients you will need

Ancho Chili Pepper

Equipment you will use

Blender

Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth.

Ingredients you will need

Peppers

Broth

Sprinkle flour, cumin, and salt over London broil.

Ingredients you will need

Round Tip Steak

Cumin

All Purpose Flour

Salt

Place beef in a 4-qt. slow cooker.

Ingredients you will need

Beef

Equipment you will use

Slow Cooker

Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeo peppers, sour cream, and refrigerated salsa.

Ingredients you will need

Minced Garlic

Sour Cream

Oregano

Peppers

Onion

Pepper

Salsa

Water

Beef

Beer

Serve with saltine crackers.

Ingredients you will need

Saltine Crackers

Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.

Ingredients you will need

Ancho Chili Pepper

Equipment

Ingredients

Servings:

dried ancho chile peppers, stemmed and seeded 298grams

condensed broth 454grams

dark beer 2Tbsps

all-purpose flour 4

garlic cloves, minced 2teaspoons

ground cumin 8servings

Halved jalapeño peppers 907grams

London broil, cut into 1/2-inch cubesl 2

chopped onions 2teaspoons

dried oregano 8servings

Refrigerated salsa 1teaspoon

salt 8servings

Saltine crackers 8servings

Sour cream

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Castellroig Cava Brut with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.