Beer Chili Deluxe

Beer Chili Deluxe Enlarge Image
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Makes:
10 servings
Prep:
30 mins
Slow Cook:
10 hrs to 12 hrs (low) or 5 to 6 hours (high)
Chill:
overnight
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Beer Chili Deluxe

Ingredients
2
pounds boneless beef round steak or boneless pork shoulder roast
2 1/2
cups chopped red and/or green sweet peppers (2 large)
2
cups chopped onions (2 large)
2
15 ounce can chili beans in chili gravy, undrained
2
14 1/2 ounce can Mexican-style stewed tomatoes, undrained and cut up
1
15 ounce can red kidney beans or pinto beans, rinsed and drained
1
cup beer or beef broth
1
tablespoons chopped canned chipotle chile peppers in adobo sauce
2
teaspoons garlic salt
2
teaspoons ground cumin
1
teaspoon dried oregano, crushed
 
Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts (optional)
 
Lime slices (optional)

Directions

    The day before:
  1. Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker with a car adapter combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, beer, chipotle peppers, garlic salt, cumin, and oregano.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat. Transfer chili to a storage container; cover and chill overnight.
  3. Tailgate day:
  4. Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally.
  5. Tightly cover slow cooker and tote in an insulated carrier. If desired, tote Avocado-Tomato Salsa, Cilantro Sour Cream, or Hotter-than-Hades Cheese 'n' Nuts, and lime slices in an insulated cooler with ice packs.
  6. At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Serve with avocado salsa, cilantro cream, or cheese 'n' nuts, and lime slices.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Must-have equipment:

5 1/2- or 6-quart slow cooker with a car adapter

Insulated carrier

Insulated cooler with ice packs (optional)

Avocado-Tomato Salsa

Ingredients

1
firm, ripe avocado
1
cup yellow and/or red cherry tomatoes
1
tablespoon lemon juice or lime juice
1
fresh jalapeno chile pepper

Directions

  1. In a medium bowl combine avocado, seeded, peeled, and chopped; quartered cherry tomatoes; lemon juice or lime juice; and fresh jalapeno chile pepper, seeded and chopped.*

Cilantro Sour Cream

Ingredients

8
ounces carton sour cream
1/4
cup snipped fresh cilantro
1
tablespoon lime juice

Directions

  1. In a small bowl combine sour cream, snipped fresh cilantro, and lime juice.

Hotter-than-Hades Cheese 'n' Nuts

Ingredients

1
cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounces)
1/2
cup finely chopped toasted walnuts
1/2
cup sliced pickled jalapeno chile peppers, chopped

Directions

  1. In a small bowl combine shredded Monterey Jack cheese or Mexican cheese blend, finely chopped toasted walnuts, and sliced pickled jalapeno chile peppers, chopped.

Nutrition Facts

(Beer Chili Deluxe)
    Per serving:
  • 294 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 52 mg chol.,
  • 823 mg sodium,
  • 32 g carb.,
  • 8 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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