Chili Recipe

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jared Johnson


I've modified this recipe to accompany a party of 2 from the original 4 servins. It came out better then I had anticipanted. Anyway, I have the original recipe should you feel like it should be available a tailgate party. :p
Also, slice up the chipotle chili in adobe sauce before adding it to the pot. it makes a world of different. ;)
As to the inidivudal who made this recipe, thank you, whereever you are. :D

☆☆☆☆☆ 0 votes
30 Min
1 Hr 15 Min
Slow Cooker Crock Pot


1 Tbsp
vegetable oil
1 medium
onion, chipped (1/2) cup
1 1/2 small
garlic clove, minced
1 can(s)
(8 ounce) tomato paste
1 dash(es)
coarse salt and ground pepper
2 tsp
chili powder
1 can(s)
chopped canned chipotle chili in adobe sauce
1/4 tsp
ground cinnamon
1 lb
ground beef chuck
2 can(s)
(14.5 ounces each) diced tomatoes and juice
1/2 bottle
(12 ounce) mild lager beer
1 1/2 can(s)
(16 ounces) kidney beans, rinsed & drained
shredded chedder cheese (optional)


1In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
2Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5-8 minutes.
3Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 10 minutes. Sprinkle with cheese, if desired.

About Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American