Every few weeks, I get a hankering for a big pot of chili. I’ve made a lot of chili in my day, from classic beef to chicken and white bean.
My favorite chili is a slow-cooker recipe I’ve made for years. It’s a spicy, hearty chili that uses chunks of beef instead of ground beef.
But this isn’t just my personal recipe blog; this is Gippty Kitchen’s kitchen. So, I asked Gippity to find a recipe that uses beef and a slow cooker:
The Prompt
Give me a slow cooker chili recipe that includes ground beef, seared beef cut into small bites, perhaps a third kind of beef, poblano peppers, and plenty of other chili ingredients.
Gippity Says
Hmm… Incorporating three types of beef into a chili sounds intriguing but also quite bold.
I’m pondering how each cut would contribute its texture and flavor, especially when slowly cooked with those poblano peppers. And then, there’s the balance of spices and other ingredients to consider…
But you know what? Let’s get your kitchen smelling fantastic with a hearty and beefy slow cooker chili packed with three kinds of beef and a beautiful depth of flavor.
The last time Gippity made chili, it was a cinnamon-spiced disaster, but in all fairness, I asked for a “unique twist.” This time, I’m hoping for greatness.
Beefy Triple-Threat Slow Cooker Chili
This chili is a crowd-pleaser, perfect for those chilly nights or when you're hosting a group of friends. Let's dive into the recipe:
Ingredients
For the Beef:
- 1 lb ground beef
- 1 lb beef chuck, trimmed and cut into small cubes
- Optional third beef choice: ½ lb beef short ribs, boneless and cut into small pieces
For the Chili:
- 2 poblano peppers, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) chopped green chilis
- 2 teaspoons ground cumin
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons Better Than Bouillon Roasted Beef Base mixed with 1 cup water
- 1 cup beer (preferably a dark or amber ale for more flavor)
- ¼ cup polenta (cornmeal) for thickening
- Salt and pepper to taste
- Optional: 1-2 chipotle peppers in adobo sauce, minced, for extra smokiness and heat
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Cilantro leaves
- Lime wedges
Instructions
- Prep the Beef: Brown the ground beef in a skillet over medium heat, drain the excess fat, and transfer to the slow cooker. Season the Beef Chuck & Optional Short Ribs with salt and pepper. Sear on all sides in the same skillet until browned for added flavor. Move to the slow cooker.
- Sauté Veggies: Using the same skillet, add more oil if needed and cook the poblano peppers and onion until softened, about 5 minutes. Add the garlic and stir for another minute until fragrant. Transfer this to the slow cooker.
- Combine Ingredients: Add the diced tomatoes, tomato sauce, tomato paste, kidney beans, black beans, chopped green chilis, cumin, chili powder, smoked paprika, dried oregano, Better Than Bouillon mixture, and beer to the slow cooker. Stir in the polenta to help thicken the chili.
- Cook: Cover and set to cook on low for 7-8 hours or on high for 4-5 hours. The longer cook time accounts for the additional liquid and ensures the polenta thickens the chili nicely.
- Adjust Consistency: If the chili is thicker than you like, add more water or beer. Let it cook with the lid off for the last 30 minutes for thicker chili.
- Season: Before serving, taste and adjust the seasoning with additional salt, pepper, or chili powder if needed.
- Serve: Spoon the chili into bowls, topping each with shredded cheese, a dollop of sour cream, green onions, cilantro, and a squeeze of lime.
Don’t Have Chipotle Peppers in Adobo Sauce?
- Smoked Paprika: While it won’t add heat, smoked paprika can replicate the smoky flavor of chipotles. Add a little extra smoked paprika to your recipe and include a pinch of cayenne pepper or chili flakes for the heat.
- Canned Diced Green Chilis with Liquid Smoke: Since you already have green chilis in your recipe, consider adding a few drops of liquid smoke to the chili to mimic the smokiness of chipotles. Start with a drop or two and adjust according to taste.
- Ancho Chile Powder: Ancho chiles are dried poblanos, and while they’re milder and sweeter, they can add a similar depth. If you use ancho chile powder, combine it with a bit of heat from cayenne pepper or red pepper flakes.
- Hot Sauce with a Smoky Profile: Look for a smoky hot sauce. Some hot sauces are specifically made to offer that chipotle-like smokiness and can be a great quick fix.
- Chipotle Powder: If your store lacks chipotle peppers in adobo but has chipotle powder, this is a direct substitute for flavor. Start with a small amount, as it can be pretty potent.
Remember, start with smaller amounts and adjust to your taste preferences when substituting. Each alternative brings a unique flavor and heat level, so it’s all about finding the right balance for your chili.
Enjoy Your Beefy Triple-Threat Slow Cooker Chili!
This chili is bursting with beefy goodness and layers flavors and textures in every bite. The poblano peppers add a mild heat and a unique flavor that complements the beef beautifully. Enjoy this comforting bowl of chili with your favorite sides, like cornbread or tortilla chips. Happy cooking!
The Verdict
This chili was a crowd-pleaser and quite good. I loved the combination of the three types of beef, and the poblano peppers added a lovely flavor.
The only reason I’m not rating this as “Awesome” is that even though I love a good chili, some of the other things Gippity has concocted have been exceptional.
That said, this chili was delicious.
