ULTIMATE SLOW COOKER CHILI

READY IN: 6hrs 30mins
YIELD: 16 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet over medium, heat oil. Add ground beef and pork and cook until brown; season with freshly ground black pepper. Drain meat in a colander and return the skillet to the stove top; bring to hot again. Add onion and sauté until almost translucent, about 3 minutes. Add peppers and cook for 3 minutes.
  • Transfer drained meat in 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 High for 3-4 hours.
  • Half way through cooking, quickly stir the chili. Served with dollop of sour cream, shredded cheese, chopped green onions and a lime wedge along with crusty bread & butter.
  • Note: If there’s too much liquid, lift the lid for the last 45 minutes of cooking.
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