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Slow Cooker Beef and Bean Chili
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Prep Time:
30 minutes
Cook Time:
480 minutes
Total Time:
510 minutes
Kick off chili season with this flavorful slow cooker beef and bean chili, enhanced with a hint of cinnamon. Serve with crispy homemade corn strips for the perfect finishing touch.
Ingredients:
  • For the chili:
  • 2 tablespoons olive oil
  • 2 pounds 90/10 ground beef
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon cumin seeds
  • 2 tablespoons mild chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 cup lager beer or beef stock
  • 1 (4.5 ounce) can green chiles
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • For the crispy tortillas strips (garnish):
  • 8 small corn tortillas, sliced into strips
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • For the garnish:
  • Sour cream
  • Grated cheese
  • Chives
Instructions:
  • Sear the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned in spots, about 7 to 8 minutes, breaking it up as it cooks. Stir in onions, garlic, and spices, and cook for a few more minutes to blend the flavors. Deglaze the skillet by adding beer or stock at the end to scrape up any browned bits.
  • Transfer all the skillet ingredients to the slow cooker, then add green chiles, beans, diced tomatoes, and tomato sauce. Cover and cook on high for 4 hours, stirring occasionally, or on low for 8 hours.
  • Once the chili is cooked, generously season with salt and pepper. Serve in large bowls topped with cheese, sour cream, chives, and tortilla strips for a delightful presentation.
  • Preheat your oven to 375°F. Cut tortillas into strips and place them on a baking sheet. Drizzle with oil and spices, then mix well by hand. Bake for 5-6 minutes, stir strips to ensure even cooking, then bake for an additional 4-5 minutes. Remove from oven and allow to cool - the strips will continue to crisp up as they cool.

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