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.
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:
American Brown Ale
The Crock Pot Chili Recipe is really a full meal in and of itself, but I always like to add a side of guacamole and a large green salad to round the whole thing off. If you want to stretch the chili out a bit, you can always serve it over steamed sprouted short grain brown rice too. Short grain rice seems to work best with chili, by the way. As for the sprouting, I always try to buy all of my whole grains sprouted if possible simply because sprouting releases all the vital nutrients stored within the whole grains and also makes them easier to digest (note: Lundberg is the sprouted short grain brown rice brand I buy.) Ok, on with the recipe…
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.
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In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!