hold my beer slow cooker chili

Beer? Lots of people put beer in their chili; I thought I’d try it, too, instead of my ubiquitous red wine and LOVED it! While the ingredient list for my chili appears a tad long, give it a try. There are a variety of veggies hidden in the pot (the kids won’t notice), but mostly it’s tossing in spoonfuls of ground spices and opening a few cans. The single jalapeno adds flavor only, not a lot of heat. Chop all the veg in the food processor to cut time. Once you’ve put a lid on the slow cooker, you have nothing to do but enjoy the day!

Course: Main Course

Cuisine: American

Keyword: Beans, Turkey, Chili, Tomatoes, Slow Cooker, Beef

Servings: 10

Author: Alyce Morgan/More Time at the Table

Cost: $20-$25.

Equipment

6 quart Slow Cooker

Ingredients

2 tablespoons olive oil
2 pounds lean ground turkey, ground beef, or a combination (can use half Italian Sausage)
1 EACH, diced: large yellow onion, large red bell pepper, and stalk celery
1 jalapeño- trimmed with membranes and seeds removed, minced
4 cloves plump garlic, minced
2 medium zucchini, diced
3 15- ounce cans diced tomatoes
12- ounce can tomato paste
12- ounce bottle of dark beer
2 cups water or more, if chili becomes too thick
3 15- ounce cans beans, drained and rinsed (I like a mix of pinto and black beans.)
2 teaspoons EACH: kosher salt, ground cumin, and sweet paprika
1 teaspoon fresh ground black pepper
2 tablespoons EACH: chili powder, or more to taste, dried basil, and sugar
1 tablespoon EACH: dill weed and dried oregano
½ teaspoon ground cinnamon
2 tablespoons EACH: Dijon-style mustard, lemon juice, and Worcestershire sauce
GARNISHES: sour cream, sliced green or chopped red onions, grated extra-sharp Cheddar cheese, tortilla chips or Fritos—your choice

Instructions

Heat olive oil in a large skill over medium-high heat for one minute. Add ground meat and sauté, stirring until no longer pink. Add meat to a 6-quart slow cooker. Stir remaining ingredients except garnishes; taste and adjust seasonings, especially chili powder. Cover and cook on low for 6-8 hours or on high for 4 hours, stirring once mid-way through, adding water if necessary. Taste again and adjust seasonings. Serve hot with garnishes as desired.

Notes

COOK’S NOTE: The idea of using Dijon mustard, dill weed, and lemon juice in chili comes from the legendary SILVER PALATE COOKBOOKS’s Chili for a Crowd, pp 130-131. While the spices there are a bit much for me, I have for years added these three odd ingredients to my pot with great happiness and success. Copyright Alyce Morgan, 2019. All rights reserved.