Spicy Slow-Cooker Beef Chili

Southern Living
Spicy Slow-Cooker Beef ChiliRecipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Makes about 8 cups


+ Add To Shopping List
1 (10 1/2-oz.) can condensed broth
4 dried ancho chile peppers, stemmed and seeded
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 (2-lb.) London broil, cut into 1/2-inch cubesl
2 chopped onions
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 (16-oz.) bottle dark beer
Halved jalapeño peppers
Sour cream
Refrigerated salsa
Saltine crackers


Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering. Place ancho chile peppers in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle flour, cumin, and salt over London broil. Place beef in a 4-qt. slow cooker. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeño peppers, sour cream, and refrigerated salsa. Serve with saltine crackers.

Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.

Created date

September 2012