Name: Slow Cooker Chipotle Beef Chili
Prep time: 1 h
Total time: 8 h
Yield: 4 - 6 serving(s)
Ingredients: 6 slices thick-cut bacon, cut into 1/2-inch pieces; 3 lb. boneless beef chuck, trimmed of any excess fat and cut into 1/2-inch cubes; 2 onions, chopped; 4 garlic cloves, chopped; 2 tsp. dried oregano; 1 tbsp. ground cumin; 2 chipotle chiles in adobo, finely chopped, plus 2 tablespoons sauce from the can; 2 tbsp. packed dark brown sugar; 4 c. low-sodium beef broth; 2 tsp. kosher salt, plus more to taste; Black pepper, to taste; 1/4 c. masa harina; Sour cream, sliced scallions, and corn chips, for topping

Step 1Put the bacon in a large high-sided pan, then turn the heat to medium-high and cook until the fat has rendered and the bacon is beginning to brown, 6 to 8 minutes. Remove from the pan using a slotted spoon and drain on paper towels. Pour off some of the excess bacon fat, leaving a thin layer in the pan.

Step 2Add the beef to the pan and cook over medium-high heat, turning, until beginning to brown, 6 to 8 minutes. Remove the beef from the pan and pour off all but a thin layer of fat.

Step 3Add the onions and garlic to the pan and cook until beginning to brown and soften, 3 to 4 minutes. Add the oregano and cumin and cook until fragrant, about1 minute. Add ¼ cup water and scrape up the browned bits from the bottom of the pan with a wooden spoon.

Step 4Transfer the bacon, beef and onion-spice mixture to a 6-quart slow cooker. Add the chipotles and adobo sauce, brown sugar and beef broth and season with the salt and a few grinds of pepper. Cover and set to cook on high for 4 hours or on low for 8 hours.

Step 5When the chili has finished cooking and the beef is tender, mix the masa harina with ¼ cup water in a small bowl until combined. Stir into the chili. Add more salt and pepper to taste. Serve with sour cream, scallions, and corn chips.

Ingredients

Directions

Beef