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Thursday, March 29, 2012


  • 2 15.5-ounce cans kidney beans, rinsed
  • 1 28-ounce can diced tomatoes
  • 12 ounces lager beer
  • 3/4 pound beef chuck, cut into 3/4-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 to 3 teaspoons chopped chipotles in adobo sauce
  • kosher salt
  • corn bread, sour cream, grated Cheddar, chopped red onion, and fresh cilantro sprigs, for serving

  • In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and ¾ teaspoon salt. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve with the corn bread, sour cream, Cheddar, red onion, and cilantro.

    1 comment:

    1. Your recipe for chili sounds so good! I love cornbread with chili.


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