Ultimate Slow Cooker Chili
This chili dish is packed with a bunch of flavor that blends so well together! It's a great comfort food recipe that gives you a warm, cozy feeling inside... it's so satisfying!
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 1/2 lbs. lean ground beef
- 1 1/2 lbs. lean ground pork
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 cups red onions, finely chopped
- 1 cup red peppers, finely chopped
- 1 cup yellow peppers, finely chopped
- 1 cup poblano peppers, finely chopped
- 2 tbsp. chili powder
- 2 tbsp. ground cumin, or more to taste
- 1 1/2 tbsp. New Mexico chili powder (substitute chipotle chili powder)
- 1 tbsp. brown sugar such as demerara, or to taste
- 1 tbsp. chipotle pepper in adobo sauce tips & tricks
- 1/2 tbsp. hot sauce such as Cholula®, or to taste
- 1/2 tbsp. Worcestershire sauce
- 1/2 tbsp. smoked paprika
- 2 tsp. dried Mexican oregano (substitute oregano)
- 2 tsp. dark cocoa powder
- 1/4 tsp. cayenne pepper, or to taste
- 5 cups pasta sauce, such as Prego Original®
- 1 can (19 oz.) red kidney beans, drained and rinsed
- 1 can (19 oz.) black beans, drained and rinsed
- 1 can (4 oz.) fire roasted diced green chilies
- 2 large Roma tomatoes, seeded and finely chopped
- 6 large cloves garlic, pressed
- 1 can or bottle (12 oz.) beer of your choice *optional
- light sour cream, for garnish
- grated sharp Cheddar cheese, for garnish
- chopped green onions, for garnish
- 3-4 large lime wedges, for garnish
Directions
- In a large skillet over medium heat, add oil. When it gets hot, add ground beef and pork. Cook until brown; season with freshly ground black pepper. Drain the meat in a colander and set aside.
- Return the skillet to the stove top; bring back to medium heat again. Add onion and sauté until almost translucent, about 3 minutes. Add red peppers, orange peppers and poblano peppers; cook for 3 minutes.
- Transfer the drained meat to the slow cooker and add the pepper mixture; stir to combine. Add chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper in adobo sauce, Cholula®, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper and beer; stir until well blended.
- Add kidney beans, black beans, Prego®, green chilies, Roma tomatoes and garlic; stir to combine.
- Cook on Low for 6:30 hours or on High for 3-4 hours.
- Halfway through cooking, quickly stir the chili (*see footnote).
- Serve with a dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread.
Notes
Footnote: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
Kitchen Tools: The Slow Cooker can be purchased in the "SHOP" section of Club Foody.