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Slow Cooker Beef and Bean Chili
Ingredients
- 2 tablespoons olive oil
- 2 pounds 90/10 ground beef
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon cumin seeds
- 2 tablespoons mild chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1 cup lager beer or beef stock
- 1 (4 1/2 ounce) can green chiles
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 8 small corn tortillas, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Sour cream
- Grated cheese
- Chives
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Instructions
- In a large skillet set over medium-high heat, add the olive oil. Once it is hot, add ground beef and cook, breaking up the beef as it cooks, until beef is browned in spots, 7 to 8 minutes. Add onions, garlic, and spices and continue to cook for a few minutes to combine flavors. At the very end of browning, add beer or stock and use the liquid to scrape up any stuck bits from the skillet.
- Transfer all the skillet ingredients to a slow cooker along with green chiles, beans, diced tomatoes, and tomato sauce. Cover the chili and cook on high for four hours, stirring occasionally, or set to low for 8 hours.
- Season the chili with salt and pepper to taste once it has cooked. Serve it in big bowls garnished with cheese, sour cream, chives, and tortilla strips.
- Preheat oven to 375°F. Slice tortillas into strips and spread them out on a baking sheet. Drizzle with oil and spices and use your hands to mix together. Spread out in an even layer and bake the strips for 5 to 6 minutes. Then stir strips to make sure they are cooking evenly. The ones around the edges will cook faster. Bake for 4-5 minutes and then remove from oven and cool. Tortilla strips will continue to get crispy as they cool.
Source
Original recipe: View Original
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