Slow Cooker Chili - NY Times

 

Article

Total Time - 4 hours, 30 minutes

Ingredients

Yield:  3 to 4 servings

• 1 tablespoons olive oil
• 1/2 large yellow or red onion, finely chopped
• Kosher salt
• 455g ground beef, 80 percent lean, 20 percent fat
• 8garlic cloves, finely chopped
• 85g can tomato paste
• 1/2 teaspoon sweet paprika
• 1teaspoon chipotle powder
• 1teaspoon ground cumin
• 1teaspoon garlic powder
• 1teaspoon onion powder
• 1teaspoon mustard powder
• 1teaspoon hot smoked paprika
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon ground cinnamon
• 174ml pilsner beer, such as Modelo Especial
• 200g can diced or crushed tomatoes in juice
• 2 tablespoons cup cider vinegar
• 1 tablespoons maple syrup or dark brown sugar
• 1 tablespoons soy sauce
• 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
• 3/4 teaspoons unsweetened cocoa powder
• 395g cans kidney beans, drained and rinsed
• 395g cans pinto beans, drained and rinsed
• 1teaspoon Worcestershire sauce
• Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Yield: 6 to 8 servings

• 2tablespoons olive oil
• 1large yellow or red onion, finely chopped
• Kosher salt
• 2pounds ground beef, 80 percent lean, 20 percent fat
• 8garlic cloves, finely chopped
• 1(6-ounce) can tomato paste
• 1tablespoon sweet paprika
• 2teaspoons chipotle powder
• 2teaspoons ground cumin
• 2teaspoons garlic powder
• 2teaspoons onion powder
• 2teaspoons mustard powder
• 2teaspoons hot smoked paprika
• ½teaspoon cayenne powder
• ½teaspoon ground cinnamon
• ¼teaspoon ground cloves
• 12ounces (1½ cups) pilsner beer, such as Modelo Especial
• 1(14-ounce) can diced or crushed tomatoes in juice
• ¼cup cider vinegar
• 2tablespoons maple syrup or dark brown sugar
• 2tablespoons soy sauce
• 2teaspoons beef stock bouillon paste, such as Better Than Bouillon
• 1½teaspoons unsweetened cocoa powder
• 2(14-ounce) cans kidney beans, drained and rinsed
• 2(14-ounce) cans pinto beans, drained and rinsed
• 1tablespoon Worcestershire sauce
• Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Preparation

Step 1

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Step 2

Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

Step 3

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.