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Slow Cooker Beer Chili
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Slow Cooker Beer Chili

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8
Calories 211kcal
Author Jennifer Draper

Ingredients

For chili:

  • 1 1/2 pounds flank steak
  • 1 teaspoon ancho chili powder
  • pinch of salt & pepper
  • 1 tablespoon canola oil
  • 1 can fire roasted diced tomatoes
  • 1 can black beans
  • 1 cup fire roasted tomato salsa
  • 1 jalapeño seeded and diced
  • 2 tablespoons tomato paste
  • 1 tablespoon ancho chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons cocoa powder
  • 2 cloves garlic
  • 1 cup beer (I used wheat beer)
  • 1/2 cup beef broth

Optional Toppings:

  • Frozen potato wedges like Alexia, cooked according to package directions and seasoned with additional chili powder
  • shredded cheddar cheese
  • fritos
  • sliced jalapeños
  • sliced avocado
  • sour cream

Instructions

  • Season flank steak with 1 teaspoon ancho chili powder and a pinch of salt and pepper
  • Heat canola oil in skillet (or multi-cooker) over medium high heat or around 400 degrees
  • Sear beef on each side for about 3-4 minutes or until nice and golden brown
  • Transfer meat to slow cooker and add all remaining chili ingredients
  • Cover and cook on low for 8-9 hours
  • Shred beef in slow cooker
  • Serve chili in bowls topped with any of the optional toppings or as desired

Notes

I cooked this on low for 8 hours in my 4 quart multi-cooker

Nutrition

Calories: 211kcal | Carbohydrates: 14g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 465mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 8.6mg | Calcium: 60mg | Iron: 3.1mg