My mouth is watering, as the aroma of slow cooked chili wafts through my home. What really puts this recipe over the top is the addition of Big Country Smokehouse Smoked Bacon Cajun Salt and cocoa powder, giving the chili a deep smokey, and earthy flavor, just what you expect from a delicious beef chili. Many prepare their chili with ground beef, but for a beefier flavor with a better chew, I prefer chuck roast.
In cooking, technique is everything. Whenever you slow cook, do not skip browning meat and any aromatics; as I say in all my cooking classes, “Color equals flavor”. The low and slow cooking process melds the flavors of the chili seasonings into every bite and the beef becomes meltingly tender and irresistible. The heat level in this recipe is medium-high, and you can adjust the level based on your taste. Enjoy!
Big Country Smokehouse Slow Cooker Beef and Bean Chili
By Chef Alice Colin
- 12 oz bag dried kidney or pinto beans soaked overnight, drained, and rinsed
- 2 lbs beef chuck roast, trimmed of excess fat, cut into ½” pieces
- Salt and pepper
- ½ teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil, plus more as needed to saute’ aromatics
- 1 large onion, diced
- 1 large bell pepper any color, seeded and diced
- 4 garlic cloves, minced
- 1 quart (4 cups) beef broth
- 1 cup water
- 28 oz canned crushed tomatoes
- 2 canned chipotle peppers in adobo sauce, minced (canned item, found in Latin foods section of supermarkets)
- 1 bay leaf
- ¼ cup chili powder
- 1 tablespoon Big Country Smoked Bacon Cajun Sea Salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cayenne pepper, or adjust amount to your taste
Optional toppings for serving: Grated cheddar cheese, sour cream, hot sauce, sliced scallions, cilantro
Season beef with evenly with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add beef in a single layer and cook on two sides until nicely browned; avoid overcrowding the pan, you will need to do this in two batches.
Remove browned beef to slow cooker. Add an additional tablespoon of oil to skillet, if needed. Add the peppers, onions, and garlic; cook, just until softened, 4-6 minutes.
Add to the slow cooker along with soaked beans, beef broth, water, crushed tomatoes, chipotles in adobo, bay leaf, chili powder, Big Country Bacon Cajun Sea Salt, ground cumin, dried oregano, unsweetened cocoa powder and cayenne pepper. Stir mixture well. Cook on high for 5 hours or low for 8 hours.
Taste for seasoning. Remove bay leaf. Chili will keep refrigerated up to one week or frozen up to three months.
This recipe was developed and filmed by the famous Chef Alice of Pompano beach FL. Sign up for one of her live cooking classes and demos or browse her many free recipes! https://www.chefalicecooking.com/