Crock Pot Chili
Make the best Crock Pot Chili with this easy recipe! Two secret ingredients make this the best chili ever, chipotle peppers and stout beer. These ingredients add a rich, smoky flavor to this traditional chili recipe that takes the taste to another level! It only takes a few minutes to prep, then you can let the slow cooker do the work, and come home to a delicious dinner.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 4 cloves garlic minced
- 1 pound ground beef
- 28 ounce can diced tomatoes
- 15.5 ounce can kidney beans drained and rinsed
- 2 chipotle peppers in adobo sauce diced
- 12 ounces stout beer
- 1 teaspoon adobo sauce from chipotle peppers
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Instructions
- Pour the olive oil in a large pot on the stove over medium-high heat. Add the onion and cook for 4-5 minutes, then add the garlic and cook for 1 minute.
- Add the ground beef, crumble and cook until no longer pink. Drain any grease from the ground beef, then transfer everything from the pot to a Crock Pot.
- Add the diced tomatoes, kidney beans, chipotle peppers and stout beer to the Crock Pot.
- Add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt, and stir everything together. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Notes
To make this chili on the stove, instead of in a Crock Pot, follow these instructions:
Pour the olive oil into a large pot, or dutch oven, on the stove over medium-high heat. Add the diced onions and cook for 4-5 minutes, then add the garlic and cook for an additional minute. Add the ground beef, crumble and cook until no longer pink, around 7-9 minutes. Drain any grease from the pot. Add the diced tomatoes, kidney beans, chipotle peppers, and stout beer to the pot. Season with adobo sauce, brown sugar, black pepper, paprika, cumin and salt. Stir everything together. Cover, reduce the heat to medium-low and simmer for 20-30 minutes.
- Pour the olive oil into a large pot, or dutch oven, on the stove over medium-high heat. Add the diced onions and cook for 4-5 minutes, then add the garlic and cook for an additional minute.
- Add the ground beef, crumble and cook until no longer pink, around 7-9 minutes. Drain any grease from the pot.
- Add the diced tomatoes, kidney beans, chipotle peppers, and stout beer to the pot. Season with adobo sauce, brown sugar, black pepper, paprika, cumin and salt. Stir everything together.
- Cover, reduce the heat to medium-low and simmer for 20-30 minutes.
- This recipe has a mild-to-medium spice level, depending on how sensitive you are to spice. To reduce the spice, only add one chipotle pepper. To increase the spice, add an extra 2-3 chipotle peppers.
- Chipotle stout chili leftovers can be stored in an airtight container in the fridge for up to 6 days. The chili can be reheated in a pot on the stove over medium-high heat for 8-10 minutes, or until heated through. You can also add the chili back to a slow cooker and reheat on low for 1 hour.
- You can also freeze leftover chili for up to 6 months. After the chili is cooked, let it cool before moving it to the freezer.
Nutrition Information
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 901mg | 38% |
| Potassium | 713mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 404mg | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.