The flavor of this chili was outstanding! I had to substitute dried chipotle peppers for the ancho chiles, but it was still delicious. The only issue I had, and this is why I gave it three stars instead of four, is that the consistency of this "chili" was definitely soup-like. I followed the recipe exactly as far as the flour coating on the beef. I have no idea what went wrong. I'll gladly try this again since the flavor was so good and the beef exceedingly tender.
Spicy Slow-Cooker Beef Chili
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Yield: Makes about 8 cups
- 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.
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