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Slow-Cooker Beef and Beer Chili
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Try this delicious slow-cooked beef and beer chili with high-quality tomatoes and beans.
Ingredients:
  • 1 lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 bottle (12 oz) dark beer, room temperature
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (16 oz) pinto beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened baking cocoa
  • 1 cup shredded sharp Cheddar cheese (4 oz)
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Put the beef and flour in a large resealable plastic bag, seal it, and shake well to coat the beef. Heat oil in a 12-inch skillet over medium-high heat, then cook the beef until browned all over. Transfer the beef to the slow cooker.
  • Pour the beer into the skillet, stirring and scraping to release all the flavorful brown bits. Let it cook for 1 minute. Then pour this mixture over the beef in the slow cooker, followed by adding all the remaining ingredients except the cheese.
  • Cover the dish and allow it to simmer on Low heat for 8 hours. Before serving, garnish each portion with a generous sprinkle of cheese.

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