Slowcooker chili is great to warm you up during the chilly weather. This recipe is perfect for those days, and also for chili cook-offs and the Super Bowl!
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- 1/4 cup chili powder
- 3/4 teaspoon ground cinnamon
- 2 teaspoons dried oregano, crumbled between your fingers
- 3 bay leaves
- 2 teaspoons brown sugar (light or dark)
- 4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
- 1 teaspoon freshly ground black pepper
- 2 1/2 tablespoons kosher salt
- 3 tablespoons Cilantro and Roasted Onion Olive Oil
- 3 medium onions, coarsely chopped (about 4 cups)
- 1 1/2 cups chopped celery, including leaves
- 6 cloves garlic, roughly chopped
- 2 jalapeño chiles, roughly chopped (optional)
- One 12-ounce bottle dark beer
- 2 tablespoons tomato paste
- One 28-ounce can crushed tomatoes
- 1 ounce semisweet chocolate, coarsely chopped
- 3 tablespoons masa harina (corn flour, not cornstarch)
- 1/2 cup chopped fresh cilantro leaves
- 1/2 cup chopped fresh parley leaves
- Grated cheddar cheese
- Chopped green onion
- Greek yogurt (or sour cream)
- Combine the chili powder, cinnamon, oregano, bay leaves, and brown sugar in a small bowl, then set the spice mixture aside.
- Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
- Heat 2 tablespoons of Cilantro and Roasted Onion Olive Oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6-quart slow cooker.
- Repeat with the remaining beef, adding the remaining Cilantro and Roasted Onion Olive Oil between batches as necessary.
- Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
- Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer.
- Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.
- Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
- Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender.
- Remove the bay leaves and stir in the cilantro and parsley.
- Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and Greek yogurt.
- Leftover chili may thicken up and need to be reheated with a little low-sodium broth.
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