Crockpot Chili Easy Recipe | Smoky Chipotle Chili | Cooking Up Love

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cut the chuck roast into chunks about a half inch in size, removing larger flaps of fat.

Season the beef chunks with salt and pepper.

Heat a large heavy bottom pot over medium heat and add about a tablespoon of bacon fat (or avocado or olive oil).

Sear the meat in a single layer without stirring until well browned on one side, about 4-5 minutes.

Remove the beef from the pot and add the chopped onions and bell peppers, stirring and scraping the bottom to release the brown bits.

Cook the vegetables until softened, about 3-4 minutes.

Add 1 tablespoon of chili powder, 2 teaspoons of cumin, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of kosher salt to the pot and stir, cooking for about 1-2 minutes.

Add 2 tablespoons of tomato paste and cook for another 1-2 minutes.

Pour in 1 cup of water and add 2 teaspoons of Better Than Bouillon beef base, stirring to combine.

Add 4 teaspoons of diced chipotle peppers in adobo, 1 can of fire roasted tomatoes, and 1 can of Rotel (drained).

Drain and rinse 2 cans of pinto beans and add them to the pot, stirring to combine.

Add 0.5 cup of Dr Pepper to the mixture and stir.

Return the beef to the pot and stir, tasting for spice level and adjusting with 2 more teaspoons of beef concentrate if desired.

Pour the chili mixture into a crock pot, cover, and cook on high for 4 hours or low for 6 hours.

If using beef broth, consider adding 1-2 tablespoons of masa harina flour to thicken near the end of cooking.

Serve the chili over corn chips and top with shredded cheddar and sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens