Slow-Cooker Beef and Beer Chili

Slow-Cooker Beef and Beer Chili
Preparation time
20 mins
Cooking time
500 mins
4 people

Slow-Cooker Beef and Beer Chili.

Looking for a hearty slow cooked dinner? Then check out this beef and beer chili made with Muir Glen® tomatoes and Progresso® beans.


Slow-Cooker Beef and Beer Chili



  • 1 lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 bottle (12 oz) dark beer, room temperature
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 2 cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (16 oz) pinto beans, drained, rinsed
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened baking cocoa
  • 1 teaspoon salt
  • 1 cup shredded sharp Cheddar cheese (4 oz)


  1. Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
  2. Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
  3. Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.
Rate this post


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *