Jalapeno Beer Chili {Crockpot Style}

I finally purchased myself a crock pot! It’s something I have been wanting forever and now that Fall is in full swing it gives me every excuse to use it. First up: CHILI!! I love me some good chili so when I decided to make my first crock pot chili I scoured the internet for a tasty recipe. I narrowed it down to 3 and went with a Jalapeno Beer Chili recipe mostly because it was chock full of ingredients and it all just sounded amazing! So if you’re a fan of good chili I highly recommend this recipe because it was de-lish! Now I’m gonna warn you there are a ton of ingredients but it was so worth it and was super easy to make since it’s just a matter of throwing it all into the crock pot.

Ingredients

  • 1/4 cup olive oil
  • 1 red bell pepper, chopped
  • 2 red jalapeno peppers, chopped
  • 1 anaheim pepper, chopped
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 1/2 pounds lean ground beef
  • 1/4 cup Worcestershire sauce
  • Garlic powder (to taste)
  • 2 beef bouillon cubes
  • 1 (12 ounce) can Coors Light beer
  • 1 (16 ounce) can fire roasted chopped tomatoes
  • 1 (12 ounce) can tomato paste
  • ½ cup white wine
  • 2 tablespoons chili powder
  • 2 tablespoons plus 1/2 teaspoon cumin
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon chipotle sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 (16 ounce) can kidney beans (undrained)
  • 1 cup sour cream
  • 3 tablespoons chopped cilantro
Preparation
1. Heat oil in a skillet over medium heat. Cook all peppers, and onion, and garlic until softened. Drain, then add ground beef and cook until browned. adding the Worcestershire sauce and garlic powder.
2. Transfer mixture to 6-quart slow cooker. Add remaining ingredients except the sour cream, cilantro, and 1/2 teaspoon of the cumin. Cover and cook on LOW for 8 to 10 hours, stirring occasionally. Add kidney beans and cook for 30 more minutes.
3. While the chili is cooking, blend together the sour cream, cilantro, and reserved cumin in a food processor. Use to garnish each bowl of chili.
My version only used one jalapeno, no anaheim pepper (couldn’t find it) no kidney beans and I nixed step 3. I simply melted some cheddar cheese top!
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