Slow-Cooker Chili Con Carne
Need a gluten free main course? Slow-Cooker Chili Con Carne could be a tremendous recipe to try. This recipe serves 8 and costs $2.25 per serving. One portion of this dish contains around 32g of protein, 26g of fat, and a total of 449 calories. 61 person have tried and liked this recipe. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. This recipe is typical of American cuisine. A mixture of avocado, boneless chuck steak, white vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Super Bowl. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is super. Try Beef Nachos with Slow Cooker Chili Con Carne, Slow Braised Chili Con Carne, and Slow cooker chilli con carne for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 300 minutes
Ingredients:
8 ounces smoked bacon
2 - 2½ pounds boneless chuck steak or roast, cut into ½ - 1-inch cubes
coarse sea or kosher salt and fresh black pepper
vegetable or olive oil, for browning the meat
2 large yellow or Spanish onions, diced
2 jalapeno pepper, seeds and stems removed, diced
2 tablespoons chopped chipotle peppers in adobo plus 2 tablespoons of the sauce they come in (like this )
4 cloves garlic, minced
28 ounces canned crushed tomatoes
1 cup chicken broth or 1 bottle dark beer
1 tablespoon white vinegar.jpg)
2 tablespoons chili powder (like this )
2 teaspoons ground ancho chile pepper (like this )
1 teaspoon dried oregano (preferably Mexican), crushed between your fingertips
2 teaspoons ground cumin
3 tablespoons masa like this or 1 tablespoon cornstarch mixed with 2 tablespoons cold water
shredded sharp cheddar or pepper jack
tortilla chips
cooked rice
sour cream
avocado
chopped green onions
Equipment:
aluminum foil
baking sheet
roasting pan
oven
paper towels
dutch oven
frying pan
slow cooker
pot
Cooking instruction summary:
Preheat oven to 375 degrees F. Line a large roasting pan or baking sheet with sides with aluminum foil. Lay the bacon down in one layer and bake 12 - 15 minutes or until crispy. Drain on a paper towel lined plate. Season the cubes well with salt and pepper. Heat a tablespoon of oil in a Dutch oven over medium-high heat and sear the cubes in batches turning to brown on 2 - 3 sides. Add more oil to the pan in between batches as needed. Add them to a 4 quart crockpot or larger. Add 2 more tablespoons oil to the pan set over medium heat and cook the onion, jalapenos and garlic until softened, seasoning them well with salt and pepper. Add the chipotle peppers and sauce, stir and cook 2 more minutes. Add them to the pot. Add the tomatoes, broth, vinegar, all the seasonings including 2 teaspoons salt, teaspoon black pepper and the masa or cornstarch slurry. Crumble up the bacon, set aside a little bit for garnishing and add the rest. Stir it all together. Cook on high 4 - 5 hours or low 8 hours, tasting during the last hour or two and adding more seasonings, salt or pepper as needed. Serve with your choice of garnishes over rice, if desired.
Step by step:
1. Preheat oven to 375 degrees F. Line a large roasting pan or baking sheet with sides with aluminum foil. Lay the bacon down in one layer and bake 12 - 15 minutes or until crispy.
2. Drain on a paper towel lined plate.
3. Season the cubes well with salt and pepper.
4. Heat a tablespoon of oil in a Dutch oven over medium-high heat and sear the cubes in batches turning to brown on 2 - 3 sides.
5. Add more oil to the pan in between batches as needed.
6. Add them to a 4 quart crockpot or larger.
7. Add 2 more tablespoons oil to the pan set over medium heat and cook the onion, jalapenos and garlic until softened, seasoning them well with salt and pepper.
8. Add the chipotle peppers and sauce, stir and cook 2 more minutes.
9. Add them to the pot.
10. Add the tomatoes, broth, vinegar, all the seasonings including 2 teaspoons salt, teaspoon black pepper and the masa or cornstarch slurry. Crumble up the bacon, set aside a little bit for garnishing and add the rest. Stir it all together.
11. Cook on high 4 - 5 hours or low 8 hours, tasting during the last hour or two and adding more seasonings, salt or pepper as needed.
12. Serve with your choice of garnishes over rice, if desired.
Nutrition Information:
covered percent of daily need
