Slow-Cooker Chipotle Chili

Submitted by Pamela Steed Hill

"Chili recipes are as plentiful as chili cooks—and that’s a good thing. For the most part. As with any recipe, too many ingredients (and especially too many “odd” ingredients) can turn a good, old-fashioned hearty dish into…well, something else. This recipe keeps it simple with typical ground beef, tomatoes, fresh vegetables, spices, and beans (sorry, Texas). For a little extra kick and smoky flavor, add chipotle chiles, then let everything come together low and slow in a slow-cooker."

 

• Ready In: 7hrs 30mins
• Ingredients: 15
• Serves: 5-6

ingredients

• 1 lb ground sirloin
• 3 garlic cloves, finely chopped
• 1 medium white onion, chopped
• 1 (28 ounce) can stewed tomatoes, with juice
• 3 chipotle chiles in adobo, finely chopped
• 2 fresh cayenne peppers, finely chopped
• 1 small celery rib, chopped
• 1⁄2 green bell pepper, chopped
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1⁄4 cup tomato paste
• chopped scallion, for serving (optional)
• shredded mozzarella cheddar blend cheese, for serving (optional)

directions

1. Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes.
2. Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin). Season with salt and cook on low 6 hours.
3. Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer.
4. Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.