I don't know about you, but I seem to have been in search of the perfect chili recipe for a long time. I keep trying to find one that is not only easy, hence the slow cooker, but has great flavour and a bit of kick! Look no further, I have finally found it!
In this recipe, I've done three key things that I think make it a standout. The first key to getting the best bowl of chili is the type of chili powder you use. I use two different kinds of chili powders, both having very different flavours. The combination is like fireworks! The first is a new mexico chili powder with moderate heat and earthy, sweet & fruity flavours. The second is ancho chili powder, made from a dark chili with smokey, savoury & rich, mild to medium heat. If you only have regular chili powder, that's great too, use 3 tablespoons in the recipe below and omit the top two ingredients listed. Standard chili powder is actually a blend of different ground chilies and several spices, often oregano, garlic powder, cumin, etc. My recipe calls for the addition of these spices separately, so if you're using standard chili powder, you might want to adjust the quantities on other spices listed based on your taste. I would keep them as written though - the more flavour, the better in chili!
The second key to getting a fabulous bowl of chili is browning the meat before placing it into the slow cooker. This step is totally optional, but I find it brings out a caramelized flavour and keeps the juices inside the meat while it's slow cooking. The end result is fall of the fork, tender meaty goodness. Again, you don't have to do this, but it will take your chili from good to great, trust me.
The third key to a great chili is the addition of beer. Yes, I said beer. Adding a cup of beer to the mixed slow cooker ingredients before simmering, adds another layer of bite to your finished chili. A nice light IPA or a Pale Ale blends in a hoppy bitterness that enhances the flavours of the chili peppers. Make sure you use something that you like to drink, as the flavours do mildly carry through. I used Persephone Pale Ale, one of my go to local BC pale ales.
On a final note, I like to add 1 tablespoon of vinegar to finish my chili before serving. It is a quick tangy pick me up after the chili has been simmering away all day. It's optional, but I'd recommend it!
Let me know if you try the recipe, I'd love to hear your thoughts. Add a comment to this post or tag a picture on Instagram #mykuratedlife .
Enjoy,
Krista
The Best Slow Cooker Chili
Ingredients
2 tablespoons new mexico chili powder* (see note above)
11/2 teaspoons ancho chili powder*
1/2 - 1 teaspoon cayenne powder (adjust heat level to your liking)
2 teaspoons cumin
1/2 teaspoon garlic powder
11/2 teaspoons of mexican oregano (if you are using regular oregano, add 1 teaspoon)
1/2 teaspoon chili flakes (adjust heat level to your liking)
salt and pepper
1.5 lbs beef cut into 1 inch cubes (you can buy stewing beef or I like to buy a roast & cut it into cubes myself, the meat tends to be nicer)
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, cut on a bias into rings
1/2 jalapeno, minced & seeds removed
1 red pepper, cut into small chunks
1 398 mL can of black beans
1 398 mL can of kidney beans
1 398 mL can of garbanzo beans (chickpeas)
2 398 mL cans of fire roasted diced tomatoes
1 398 mL can of tomato sauce
1 cup beer
1 tablespoon apple cider vinegar
Method
Heat a large skillet to medium high temperature. Add oil and heat until pan is very hot. Add cubes of beef to the skillet and season with salt and pepper. Do no overcrowd the pan, so sear meat in multiple batches. Make sure to turn cubes to sear all sides until they have a deep brown colour. Place seared meat on a plate. Repeat until all meat is seared.
Lower temperature to medium and add onions to skillet. Cook for about 5 minutes until onions are translucent and nicely browned.
While onions are cooking, add all other ingredients to slow cooker. Add cooked beef, including any juices the beef left on the plate and cooked onions. Stir mixture together. Deglaze any yummy brown bits from the skillet leftover from the beef and onions, with a bit of water and add to the slow cooker. Top with beer and gently mix in.
Cover and cook the chili for 7-8 hours on LOW (or 4-5 hours on HIGH). Try and avoid taking the lid off and stirring to often, as it releases the heat and breaks down the beans.
Add the cider vinegar and stir just before serving. Serve with garnishes (see below) if desired.
Optional Toppings for Serving
cubed avocados
sliced scallions
grated cheddar cheese
sour cream
jalapeno slices
crumbles tortilla chips
cilantro (chopped & whole leaves for garnish)
*mini popovers (as shown in pictures) - recipe to coming to blog soon
Recipe Notes
Storage: This recipe makes quite a lot. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or 4 months in the freezer.
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