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Fall is upon us! I can eat chili any time of the year, but for most people, fall is the start of chili season. This chili is easy to make. The main prep work is dicing the onion and mincing the chipotle peppers.
Do you find that you never use a whole can of chipotles in adobo at once? I always freeze the leftovers to use in future recipes. If you need some inspiration, this list of 70 Recipes With Chipotle Peppers In Adobo Sauce has plenty of ideas.
For the ground beef, I used 90/10, but you can use a different variety if you prefer more or less lean/fat. If you use ground beef with a higher fat content, just make sure a lot of the excess fat from browning isn’t transferred from the saute pan to the slow cooker. I use a spider strainer to transfer the beef, but a slotted spoon would also work fine.
Slow Cooker Beef Chili
- 1 lb ground beef
- 1 28 oz. can petite diced tomatoes
- 1 medium onion diced
- 1 can diced green chiles (7 oz. can or smaller. Use mild or hot as you prefer.)
- 2 chipotle peppers in adobo sauce minced (Tip: Freeze what you don't use.)
- 1 can kidney beans drained
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 2 cups vegetable stock (OK to substitute chicken or beef stock.)
Toppings (As Desired)
- Shredded cheese
- Sour cream
- Corn chips
- Preheat saute pan on the stovetop.
- Add ground beef and cook until brown, stirring occasionally and breaking up pieces, about 10 minutes.
- Transfer the beef to the slow cooker.
- Add the remaining ingredients to the slow cooker. Stir to combine.
- Cook on high for 4 to 5 hours, or until onions are cooked and soft.
- Serve with desired toppings.