Spicy Cowboy Chili (Crockpot)

By á-178825

14 servings (3 1/2 qts). Cook 7-9 hrs on low.

Ingredients

• 1 whole garlic bulb
• 2-3 T EVOO, divided
• 2 dried ancho chilies
• 2 dried chipotle chilies or 1/2 t ground chipotle pepper; add to slow cooker with the chilies mixture
• 12 oz bottle dark beer
• 3 lbs beef stew meat cut into 3/4 in pieces
• 2 lg onions, chopped
• 3 16oz cans kidney beans, rinsed & drained
• 3 14 1/2 oz cans diced tomatoes, undrained (can use tomatoes with chilies)
• 2 8 oz cans tomato sauce
• 2 T Worcestershire sauce
• 1 T chili powder
• 1 t ground pepper
• 1/2 t salt
• Shredded cheddar cheese

Preparation

Step 1

Remove outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 t oil. Wrap in foil. Bake 425 for 30-35 min until cloves are soft. Unwrap & cool slightly. Squeeze garlic from skins; mash with fork.

In lg dry skillet over med high heat, toast chilies on both sides until puffy, about 3-6 min. (Do not blacken.). Cool. Remove stems & seeds; coarsely chop chilies. Place in bowl; cover with beer. Let stand to soften, about 30 min. In same skillet heat 1 T oil over med high heat. Brown beef in batches, adding add'l oil if needed. Transfer to 6 qt slow cooker.

In skillet heat 2 t oil over med heat. Add onions; cook & stir until tender. Add to beef. Stir in remaining ingredients, mashed garlic & dried chilies mixture. Cover & cook on low for 7-9 hrs until meat is tender. Serve with cheese.