270 minutes
A rich and flavorful beef and bean chili made in a slow cooker, perfect for a hearty meal.
tablespoons
Large Yellow Or Red Onion, finely chopped
each
to taste
Garlic Clove, finely chopped
each
0 oz
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
Mustard Powder
teaspoons
teaspoons
teaspoons
teaspoons
Ground Cloves
teaspoons
Pilsner Beer (such As Modelo Especial)
0 oz
cups
Maple Syrup Or Dark Brown Sugar
tablespoons
tablespoons
Beef Stock Bouillon Paste (such As Better Than Bouillon)
teaspoons
Unsweetened Cocoa Powder
teaspoons
Kidney Beans, drained and rinsed
0 oz
Pinto Beans, drained and rinsed
0 oz
tablespoons
to taste
Sharp Cheddar, grated
to taste
Scallions, sliced
to taste
to taste
Tortilla Chips, crushed
to taste
1. Cook the onions
Start by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the finely chopped onion and a pinch of kosher salt, and cook until the onion is softened and translucent. This should take about 8 minutes.
2. Brown the beef
Increase the heat to medium-high and add the ground beef and chopped garlic to the pot. Season with a bit more kosher salt. Cook the beef until it loses its pink color, which should take around 8 to 10 minutes.
3. Add tomato paste and spices
Once the beef is browned, stir in the can of tomato paste and let it cook for about a minute until it darkens and caramelizes. Add 1 tablespoon of sweet paprika, 2 teaspoons each of chipotle powder, ground cumin, garlic powder, onion powder, mustard powder, and hot smoked paprika, followed by 0.5 teaspoon of cayenne powder, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground cloves. Cook for about another minute until the spices are fragrant.
4. Deglaze with beer
Pour in the pilsner beer, making sure to scrape the bottom of the pot to release any browned bits.
5. Combine in slow cooker
Transfer the beef mixture to your slow cooker. Stir in the can of diced or crushed tomatoes, 0.25 cup of cider vinegar, 2 tablespoons of maple syrup or dark brown sugar, 2 tablespoons of soy sauce, 2 teaspoons of beef stock bouillon paste, and 1.5 teaspoons of unsweetened cocoa powder. Add the drained and rinsed kidney beans and pinto beans, along with a bit of water if needed to combine everything well.
6. Cook in slow cooker
Cover the slow cooker and cook on low for 4 to 6 hours, allowing the flavors to meld together beautifully.
7. Finish and serve
Just before serving, stir in 1 tablespoon of Worcestershire sauce and adjust the texture with a bit of water if needed. Season with more salt to taste. Serve your hearty beef and bean chili with hot sauce, grated sharp Cheddar, sliced scallions, sour cream, and crushed tortilla chips on the side.
Use ground turkey and white beans like cannellini or navy beans. Include green chilis and white corn, and use chicken broth as the liquid. Top with Monterey Jack cheese and fresh cilantro.
Use a mix of kidney, pinto, and black beans with beef or another protein. Introduce different spices like coriander and a touch of cinnamon for complexity.
Omit the meat and add quinoa for protein along with your choice of beans. Incorporate a variety of vegetables and use vegetable broth as the base.
Focus on the meat by using chunks of stewing beef instead of ground meat, and reduce the amount of beans or omit them entirely. This version would be richer and more stew-like.
crumbled queso fresco, chopped scallions, diced avocado, toasted pumpkin seeds, or homemade croutons.
Before adding to the slow cooker, bloom spices in the skillet to release essential oils and amplify flavors.
Use a mix of ground meats or beef chuck cut into cubes for varied texture and flavor.
Opt for longer, lower temperature cooking for better flavor melding.
Introduce acidity like apple cider vinegar or lime juice to balance richness.
Select a full-bodied beer like a stout or porter to enhance the richness of the chili.
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