Four Chile Beef Chili for the Slow Cooker

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "Four Chile Beef Chili for the Slow Cooker" recipe, perfect for those seeking a hearty and flavorful meal. This recipe combines four different types of chiles to create a rich and spicy chili that will warm you from the inside out. By utilizing the convenience of a slow cooker, you can enjoy the tantalizing aromas and tender beef without spending hours in the kitchen. Get ready for a satisfying and effortless dining experience with this crowd-pleasing chili recipe.

Keywords: beef chili, slow cooker recipe, four chile, flavorful, spicy

Four chile beef chili for the slow cooker recipe details

Four chile beef chili for the slow cooker recipe, recipe Rating: 4.7
Number of votes:127

You ready for the Four Horsemen of the Spice-pocalypse? Green, jalapeno, chipotle and New Mexico pepper come together for this hot bowl of red. Inspired by WileyP’s “Quick Chili with Black Beans.”
Ready in: 8 hours 15 mins

Ingredients

Serves: 4

• 1 tablespoon canola oil
• 1 yellow onion, finely diced
• 1 clove garlic, minced
• 1 1/2 pounds ground beef
• 1 (15-ounce) can black beans, drained but not rinsed
• 1 (28-ounce) can diced tomatoes with liquid
• 1 (4-ounce) can diced green chiles
• 1 jalapeño pepper, seeded and finely diced
• 1 chipotle pepper (packed in adobo), finely diced
• 1 tablespoon New Mexico chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lime juice
• 1 tablespoon flour

Preparation method

Prep: 15 mins | Cook: 8 hours

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until just softened and starting to become clear, about 3 minutes.
2. Add the garlic and stir continuously for 30 seconds. Add the ground beef, and cook (stirring occasionally) until the beef is browned. Transfer to 6-quart slow cooker.
3. Stir in remaining ingredients, except for the lime juice and flour. Cover and cook on LOW for 8 hours.
4. Sprinkle the lime juice and flour over the chili and stir in well. Turn heat to high and cook until thickened (or add cornstarch mixture to speed that process up–see tip). Serve.Tip

Cook on HIGH for 4 hours.