If you do not yet have a go-to Crock Pot Chili Recipe, this could very well be the one…
Although it does have beer as an ingredient, the chili does not taste like beer: That’s the first thing to know about it. And because the alcohol in the beer cooks off, this is a Crock Pot Chili Recipe that is also 100% safe to feed to the kids. So yes, a Chili with beer can definitely a family-friendly dinner option.
- Dry Stout
- Black IPA
- American Brown Ale
- Robust Porter
- American Stout
- Imperial Stout
- 1 pound grass-fed stew beef, cut into bite-sized cubes
- Pink Himalayan Sea Salt, to taste
- Stoneground, whole grain corn flour (such as Bob’s Red Mill)
- 1 tablespoon plus 3 teaspoons organic, unrefined red palm oil (read why this oil is a superfood HERE) or extra virgin olive oil, divided
- 6 cloves garlic, chopped
- 1 onion, chopped
- 4 carrots, chopped
- 3 tablespoons chili powder (such as Simply Organic)
- 2 tablespoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 chipotle peppers in adobo sauce (from a can of chipotles in adobe), seeds removed, chopped
- 1 cup organic vegetable broth
- 3/4 cup full-bodied beer (such as Samuel Adams Cream Stout)
- 1 can (28 ounces) chopped tomatoes
- 2 cans (15 ounces each) dark kidney beans (note: look for BPA-free brands such as Eden Foods) , rinsed and drained
- 2 cups frozen organic corn, thawed
- 2 red bell peppers, chopped
- Season beef with salt and toss in corn flour to coat.
- Heat 2 teaspoons oil in a large skillet over medium heat. When the oil is hot, add the beef and sear for about 2 minutes each side (note: do not cook the beef all the way through). Remove beef from the skillet and set aside.
- Heat the remaining oil in the same skillet over medium-low heat. When the oil is hot, add the garlic, onion, and carrots and cook until onions and carrots are soft, about 5-minutes. Season with salt to taste. Stir in the chili powder, oregano, cumin, cinnamon and chipotle peppers; cook for about 1-minute.
- Pour the broth and beer into the skillet. Bring liquid to a boil and then reduce heat to simmer; simmer for 5-minutes. Let the mixture cool slightly and then use a ladle to transfer about 1/2 of the liquid and vegetables to a blender. Process on high for about 45-seconds, or until puree is smooth and creamy.
- To a 5 or 6-quart crock pot, add the reserved partially cooked beef, liquid and vegetables from the skillet, puree, tomatoes, kidney beans, corn and bell peppers. Cook on high for about 1 hour. Turn heat off and let chili sit for at least 30-minutes before serving. Serve warm.
P.S. Looking for More Everyday Healthy Dinner Recipes?
If you liked the Crock Pot Chili recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.