With chipotle peppers (I remove the seeds to get rid of the spiciness), cinnamon, cumin, chili powder and oregano, this is a chili that calls for a rather full-bodied and robust beer. Since I am not a big beer drinker, I consulted the Splendid Table for the 7 flavor categories of beer to determine which beer might be the best match for my Crock Pot Chili Recipe.
I decided to go with a “roast” flavor profile and a dark and dry brew with a rich mouthfeel. I was not disappointed. I used good old Samuel Adams Cream Stout, a rich and creamy American Stout full of deep roasted character. But if you don’t want to use Samuel Adams, according to the Splendid Table, any of the other beer options listed below would work very well for delivering the desired “roast” flavor:
- Dry Stout
- Black IPA
- American Brown Ale
- Robust Porter
- American Stout
- Imperial Stout
Kitchen Favorites
Crock Pot Chili Recipe Has LOTS of Flavor (Thank You Beer)
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 110 minutes
- Yield: 6 1x
Ingredients
Scale
- 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)
Instructions
- 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.
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