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Slow-Cooker Beef and Beer Chili

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Ingredients

Scale
  • 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)

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/slow-cooker-beef-beer-chili/