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 chicken, 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 skillet or Dutch oven over medium heat for one minute. Add ground meat and sauté, stirring, until meat begins to lose its pink color. Stir in the onions, pepper, jalapeño, and garlic. Cook, stirring often, for 10 minutes or so until vegetables are softening. Add meat and vegetable mixture to a 6-quart slow cooker. Stir in 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 as necessary if chili becomes too thick. 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.