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Beer Chili Deluxe

Makes: 10 to 12 servings
Prep 30 mins Slow Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high) Chill  overnight Heat 1 hr to 2 hrs  (high)
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 - 2  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.

Tailgate day::

3. Return chili to slow cooker. Cover and reheat on high-heat setting for 1 to 2 hours or until heated through, stirring occasionally.

4. 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.

5. 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.*

Nutrition Facts (Beer Chili Deluxe)
  • Servings Per Recipe 10,
  • cal. (kcal) 294,
  • Fat, total (g) 5,
  • chol. (mg) 52,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • fiber (g) 8,
  • pro. (g) 29,
  • sodium (mg) 823,
  • Percent Daily Values are based on a 2,000 calorie diet
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.

Nutrition Facts (Beer Chili Deluxe)
  • Servings Per Recipe 10,
  • cal. (kcal) 294,
  • Fat, total (g) 5,
  • chol. (mg) 52,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • fiber (g) 8,
  • pro. (g) 29,
  • sodium (mg) 823,
  • Percent Daily Values are based on a 2,000 calorie diet
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)
  • Servings Per Recipe 10,
  • cal. (kcal) 294,
  • Fat, total (g) 5,
  • chol. (mg) 52,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • fiber (g) 8,
  • pro. (g) 29,
  • sodium (mg) 823,
  • Percent Daily Values are based on a 2,000 calorie diet

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