Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Cook, breaking it apart with a spoon, until browned and no pink remains. Drain off any excess grease. If you’re feeling extra efficient, you can skip draining the grease for more flavor, but be aware it will make the chili a bit richer.2 lbs ground beef (80/20 lean)
- Add the chopped yellow onion to the same skillet where you browned the beef (or a separate one if you drained all the grease). Cook over medium heat for about 5-7 minutes, or until the onion is softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.1 large yellow onion, 2 cloves garlic
- Transfer the browned ground beef and sautéed onion-garlic mixture into your slow cooker. Add the undrained diced tomatoes, the drained and rinsed kidney beans, the drained and rinsed black beans, the undrained Rotel, and the can of green chilies.2 lbs ground beef (80/20 lean), 1 large yellow onion, 2 cloves garlic, 1 (28 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), 1 (4 ounce) can green chilies
- Pour in the bottle of beer (or beef broth). Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir everything together thoroughly to ensure the spices are well distributed.1 (12 ounce) bottle beer, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Season generously with salt and freshly ground black pepper to your taste. Give it one final stir. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded beautifully and the chili is heated through and slightly thickened.salt, freshly ground black pepper
- Before serving, taste the chili and adjust seasonings as needed. Add more salt, pepper, or chili powder if you desire. Ladle the hot chili into bowls and garnish with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or sliced jalapeños for a spicy kick.salt, freshly ground black pepper, shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, jalapeño slices
Notes
Storing: Allow chili to cool, transfer to an airtight container and refrigerate for up to 3-4 days. Freezing: Cool completely, portion into freezer-safe containers/bags and freeze for up to 3 months. Reheating: From refrigerator, use a saucepan over medium-low heat or microwave. From freezer, thaw overnight in the refrigerator then reheat as above.