BA's Best Slow-Cooker Beef Chili

Name: BA's Best Slow-Cooker Beef Chili
Yield: 6 Servings
Ingredients: 2 guajillo chiles; 1 dried ancho chile; 1 dried pasilla chile; 3 cups low-sodium chicken broth; 2 tablespoons olive oil, divided; 1 pound boneless beef chuck, cut into ½" pieces; ½ pound boneless beef short ribs, cut into ½" pieces; ½ brisket, cut into ½" pieces; Kosher salt, freshly ground black pepper; 2 yellow onions, finely chopped; 6 garlic cloves, finely chopped; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 canned chipotle chile in adobo sauce, chopped (optional); 1 12-ounce can lager; Sour cream, shredded cheddar, chopped red onion, cilantro leaves, and chips (for serving)

By Dawn PerryPhotography by Alex Lau

March 3, 2015

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Alex Lau

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Recipe information

Yield
6 Servings

Ingredients

2 guajillo chiles

1 dried ancho chile

1 dried pasilla chile

3 cups low-sodium chicken broth

2 tablespoons olive oil, divided

1 pound boneless beef chuck, cut into ½" pieces

½ pound boneless beef short ribs, cut into ½" pieces

½ brisket, cut into ½" pieces

Kosher salt, freshly ground black pepper

2 yellow onions, finely chopped

6 garlic cloves, finely chopped

1 tablespoon ground cumin

2 teaspoons dried oregano

1 canned chipotle chile in adobo sauce, chopped (optional)

1 12-ounce can lager

Sour cream, shredded cheddar, chopped red onion, cilantro leaves, and chips (for serving)

Preparation

Step 1
Toast guajillo, ancho, and pasilla chiles in a medium dry skillet over medium-high heat, turning occasionally and pressing down to help chiles make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a heatproof bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; discard seeds and stems. Working in batches if needed, purée chiles and broth in a blender until smooth, about 1 minute, and set aside.
Step 2
Heat 1 Tbsp. oil in a large heavy pot over medium-high. Season chuck, short ribs, and brisket with salt and pepper. Working in batches, cook, stirring occasionally, until browned all over, about 5 minutes. Continue cooking until liquid accumulated in pot has evaporated, 8–10 minutes more. Transfer beef to a plate.
Step 3
Heat remaining 1 Tbsp. oil in same pot, then add onions and garlic; season with salt and pepper. Cook, stirring often, until onions are softened, 6–8 minutes. Onion juices should help loosen any bits of beef stuck to bottom of pot, but if the surface looks too brown, add a splash of water and cook, stirring and scraping up browned bits. Add cumin, oregano, and chipotle, if using, and cook, stirring constantly, 1 minute.
Step 4
Transfer mixture to a 4–6-quart slow cooker. Add lager, reserved beef, and reserved chile purée, season with salt and pepper, and stir to combine. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high. If liquid seems too thin, simmer until thickened to desired consistency.
Step 5
Taste and season with salt and pepper. Serve chili topped with sour cream, cheddar, red onion, cilantro leaves, and chips.
Step 6
Do ahead: Chili can be made up to 4 days ahead. Cover and refrigerate. Reheat gently over low heat, adding a splash of water to loosen, if needed.

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

Step 6

Recipe notes