Chipotle Stout Crock Pot Chili

By vealam

Ingredients

• 1 tbsp olive oil
• 1/2 large onion (chopped)
• 4 cloves garlic (minced)
• 1 lb ground beef
• 1 can (28 oz) diced tomatoes
• 1 can (15.5 oz) kidney beans
• 2 chipotle peppers in adobo (diced)
• 12 oz stout beer
• 1 tsp adobo sauce from chipotle peppers
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp kosher salt

Details

Servings 1
Preparation time 15mins
Cooking time 255mins
Adapted from littleleopardbook.com

Preparation

Step 1

Add the olive oil to a large skillet over medium heat. Add the onion, saute 4-5 minutes, then add the garlic. Saute 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low.

Pour the stout beer over the chili.

Mix together, then add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt.

Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.

I experimented with a few different toppings for my chili. A little Cabot cheddar cheese freshly grated on top.. a must… then I added some diced avocado, hello creamy goodness!

I ended up also adding pickled jalapeños for a little extra spice!  I’m also a fan of sour cream and a little salsa on top of chili.

♣ Vegetarian Option: Replace the ground beef with meatless crumbles to make this recipe vegetarian.

Add the olive oil to a large skillet over medium heat.

Add the onion, sauté 4-5 minutes, then add the garlic.

Sauté 1 minute, then add the ground beef and cook through.

Add the diced tomatoes, kidney beans, chipotle peppers and ground beef to a slow cooker set to low.

Pour the stout beer over the chili.

Mix together, then add the adobo sauce, brown sugar, black pepper, paprika, cumin and kosher salt.

Stir everything together, cover, and cook on low for 6-8 hours, or on high for 3-4 hours.