Beanless Slowcooker Chili Recipe | The Olive Crush

Beanless Slowcooker Chili

Beanless Slowcooker Chili Recipe | The Olive Crush
 
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!

Slowcooker Chili
Serves 6
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Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
Ingredients
  1. 1/4 cup chili powder
  2. 3/4 teaspoon ground cinnamon
  3. 2 teaspoons dried oregano, crumbled between your fingers
  4. 3 bay leaves
  5. 2 teaspoons brown sugar (light or dark)
  6. 4 pounds boneless beef chuck, trimmed and cut into 1 1/2- to 2-inch cubes
  7. 1 teaspoon freshly ground black pepper
  8. 2 1/2 tablespoons kosher salt
  9. 3 tablespoons Cilantro and Roasted Onion Olive Oil
  10. 3 medium onions, coarsely chopped (about 4 cups)
  11. 1 1/2 cups chopped celery, including leaves
  12. 6 cloves garlic, roughly chopped
  13. 2 jalapeño chiles, roughly chopped (optional)
  14. One 12-ounce bottle dark beer
  15. 2 tablespoons tomato paste
  16. One 28-ounce can crushed tomatoes
  17. 1 ounce semisweet chocolate, coarsely chopped
  18. 3 tablespoons masa harina (corn flour, not cornstarch)
  19. 1/2 cup chopped fresh cilantro leaves
  20. 1/2 cup chopped fresh parley leaves
For Garnish
  1. Grated cheddar cheese
  2. Chopped green onion
  3. Greek yogurt (or sour cream)
Instructions
  1. Combine the chili powder, cinnamon, oregano, bay leaves, and brown sugar in a small bowl, then set the spice mixture aside.
  2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.
  3. 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.
  4. Repeat with the remaining beef, adding the remaining Cilantro and Roasted Onion Olive Oil between batches as necessary.
  5. 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.
  6. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer.
  7. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.
  8. 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.
  9. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender.
  10. Remove the bay leaves and stir in the cilantro and parsley.
  11. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and Greek yogurt.
Notes
  1. Leftover chili may thicken up and need to be reheated with a little low-sodium broth.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • A delightful marriage of the fruity essence of cilantro with the sweet depth of roasted onion. A very complex but flavorful EVOO with robust flavor of the cilantro that is balanced out with the sweet taste of roasted onion.
     
    Tip: Perfect for Thai and Hispanic dishes and especially flavorful with roasted or grilled vegetables, eggs, rice, beans, shrimp, and chicken. Delicious drizzled over white chicken chili.

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