thepioneerwoman3.0
Slow Cooker Chipotle Beef Chili
This chipotle beed chili is cooked low and slow in the slow cooker. Ree loves to top it with corn chips, sour cream, and green onions.
👥 4 Servings⏱️ Prep & Cook: 8h⏳ Prep: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●wooden spoon
- ●slow cooker
- ●bowl
📝 Preparation Steps
1
Put the bacon in a large high-sided pan, then turn the heat to medium-high and cook until the fat has rendered and the bacon is beginning to brown, 6 to ⏱️ 8 minutes. Remove from the pan using a slotted spoon and drain on paper towels. Pour off some of the excess bacon fat, leaving a thin layer in the pan.
2
Add the beef to the pan and cook over medium-high heat, turning, until beginning to brown, 6 to ⏱️ 8 minutes. Remove the beef from the pan and pour off all but a thin layer of fat.
3
Add the onions and garlic to the pan and cook until beginning to brown and soften, 3 to ⏱️ 4 minutes. Add the oregano and cumin and cook until fragrant, about1 minute. Add ¼ cup water and scrape up the browned bits from the bottom of the pan with a wooden spoon.
onions, chopped2
4
Transfer the bacon, beef and onion-spice mixture to a 6-quart slow cooker. Add the chipotles and adobo sauce, brown sugar and beef broth and season with the salt and a few grinds of pepper. Cover and set to cook on high for ⏱️ 4 hours or on low for ⏱️ 8 hours.
5
When the chili has finished cooking and the beef is tender, mix the masa harina with ¼ cup water in a small bowl until combined. Stir into the chili. Add more salt and pepper to taste. Serve with sour cream, scallions, and corn chips.
Sour cream, sliced scallions, and corn chips, for topping
Nutrition Facts
calories
746 Calories
fat Content
34 g
fiber Content
3 g
sugar Content
12 g
sodium Content
1730 mg
protein Content
87 g
trans Fat Content
1 g
cholesterol Content
243 mg
carbohydrate Content
24 g
saturated Fat Content
12 g
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