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Slow Cooker Chili Without Beans
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- #21568
A delicious Texas-style chili. The meat is slow cooked until it is completely tender. The beer helps to tenderize it and adds flavor to the dish so make sure to use a good brand.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
oil
2 pounds beef chuck, cubed
1/2 cup chopped onion
2 cloves garlic, chopped
1 cup beef broth
1 cup beer
1/4 cup water
1 tablespoon chili powder
2 cans (15 ounce size) diced tomatoes, drained
2 tablespoons tomato paste
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
salt and black pepper, to taste
cayenne pepper, to taste
directions
Heat a small amount of oil (just enough to cover the bottom) in a large skillet over medium-high heat. Add the cubed beef and cook, stirring, until browned on all sides. Transfer the meat to the crock pot with a slotted spoon.
Turn the heat to medium-low and add the onion and garlic to the skillet. Cook, stirring, until the onion softens, about 6 minutes. Add the onion mixture to the crock pot. Add the beef broth, beer, water, chili powder, tomatoes, tomato paste, oregano, and cumin to the crock pot. Stir well to combine.
Cover the crock pot and cook on low heat for 8 hours or until the meat is tender. Adjust the seasoning as needed with salt, pepper, and cayenne.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
290 calories, 18 grams fat, 9 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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reviews & comments
November 14, 2013
Simple and good. I liked that it uses cubed beef not ground beef. That's how I like chili.
March 1, 2013
Tasty and good texture. I added half the spices at the beginning and half during the last 30 minutes of cooking just to enhance them a bit more. The meat was wonderfully tender.