Crock-Pot Chili Recipe

5 from 1 vote

Classic and easy Crock-Pot chili recipe made with beef, beans, chipotle chilies, onions. tomatoes, spices, and Guinness. Delicious, set-it-and-forget-it recipe.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

2 pounds 85% lean ground beef
2 15 ounce cans light red kidney beans, rinsed and drained
2 15 ounce cans tomato sauce
2 15 ounce cans diced tomatoes
1 15 ounce can dark red kidney beans, rinsed and drained
1 4 ounce can chopped green chiles
1 medium yellow onion diced
4 cloves of garlic minced
1-2 chipotle chilis in adobo sauce finely chopped (see note below)
1 cup Guinness any dark ale or IPA will work
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon olive oil
2 teaspoons brown sugar
Salt and pepper to taste
Optional toppings: Sour cream Mexican blend cheese, chopped avocado, tortilla strips, fresh cilantro, salsa

Instructions

Heat a large pan with olive oil to medium heat. Cook ground beef until well browned and fully cooked through. About 10 minutes. Use the tip of a spatula to break the beef into small bite-sized chunks. Season with salt and pepper all over.
Transfer beef to a Crock-Pot or slow cooker using a spatula or slotted spoon. This is to help drain excess fat.
Combine all remaining ingredients in the Crock-Pot (except toppings) and stir until fully incorporated. Close the lid and cook for 3-4 hours on high heat or 6-8 hours on low heat. Give a final stir and serve with toppings.

Notes

Start with 1 chipotle chili and see how the final result tastes. Just note, this will be VERY mild. You can add additional chilies for more heat. I usually also add 1-2 teaspoons of the sauce in the can as well. Alternatively, you can just add the sauce for less heat.

Guinness/stouts work really well with this recipe. You can substitute with beef broth if you don't want to use alcohol.

Nutrition