Photo: Becky Luigart-Stayner; Styling: Buffy Hargett Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Spicy Slow-Cooker Beef Chili

Southern Living OCTOBER 2012

  • 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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Spicy Slow-Cooker Beef Chili Recipe