The Mountain Kitchen’s Slow Cooker Chili

The Mountain Kitchen’s Slow Cooker Chili

Nothing beats the cold weather off like a simmering pot of chili. This slow cooker chili is made in a crock-pot with chunks of chuck eye steak and ground beef, beans, tomatoes, fresh ground chili sauce with Spanish seasoning and even some coffee for extra richness.

I’m excited to share The Mountain Kitchen’s slow cooker chili recipe with you!

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

How To Make The Mountain Kitchen’s Slow Cooker Chili

THE CHILIES:

Safety first! When handling chilies put on a pair of rubber gloves. (Read more HERE)

You can skip this step if you like heat. If not, open up the chili lengthwise with kitchen scissors, then remove the stems, seeds and any light-colored veins inside the chilies. This step will remove most of the heat from the fruit. If you like spicy food, set aside some of the seeds to add a little extra heat. You can add a lot or just a little of the seeds to make things hotter.

Toast the chilies in a dry pan or skillet for 30 to 40 seconds on each side.

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

Place the chilies into a bowl and soak the chilies in very hot water for about 30 minutes.

If the chilies float too much use a clean heavy object to hold them down into the hot water. This will ensure that both sides of the chili become pliable.

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

Remove the chilies from the soaking water. Ensure that stems are removed and add the chilies plus some of the soaking water to a blender and puree. Make between ½ to 1 cup of chili sauce by adding a little of the soaking water at a time.

Strain the sauce to catch any large bits of skin or seeds that did not grind up into the slow cooker.

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

THE MEAT:

Meanwhile, brown ground beef and onions over medium-high heat in a large skillet, with 1 tablespoon of cumin. Once the meat has browned, drain grease and add the hamburger and onions to the slow cooker.

Next, add the steak cubes to the pan and brown to sear the meat the same pan. The beef doesn’t need to cook through, but it needs to sear as much as possible, to seal in the juices of the meat. Remove seared steak cubes and add to the slow cooker.

 

NOTE: To really kick up this chili, substitute 1-pound of smoked beef brisket in place of the chuck-eye steaks!

 

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

SLOW COOKING:

Add the rest of the ingredients to the slow cooker and stir well to incorporate. Cook on high heat for 4 hours or on low heat for 6 to 8 hours. Stir occasionally.

When the chili is ready, taste it and adjust the salt and pepper accordingly.

SERVING THE SLOW COOKER CHILI:

Serve warm with cheese, scallions and sour cream or any toppings of your choice.

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness. | TheMountainKitchen.com

This slow cooker chili was so good! I cannot believe the difference the chili sauce makes versus the powder. I chose to use the slow cooker so that I would not have to monitor it so much on the stove while it cooked. We enjoyed a nice local Virginia Rosé and Cornbread Muffins.

I hope you’ll give this slow cooker chili a try. You will not be disappointed!!

The Mountain Kitchen's Slow Cooker Chili

Our slow cooker chili is made in a crock-pot with chunks steak and ground beef, beans, tomatoes, fresh chili sauce and even some coffee for extra richness.
Course Main Course
Cuisine American
Keyword Chili, crock-pot, slow cooker
Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings 8
Calories 385kcal

Ingredients

  • 4 New Mexico chilies
  • 1 pound ground chuck
  • 1 pound check-eye steaks cut into bite-size pieces
  • 3 teaspoons cumin divided
  • 1 large onion
  • 1 jalapeno seeded and diced
  • 3 cloves garlic thinly sliced
  • 2 small poblano chili peppers roasted, seeded, deveined and diced
  • 1 large chipotle pepper chopped + teaspoon of adobo sauce
  • 28 ounce whole tomatoes canned
  • 10.75 ounces can tomato puree
  • 15.5 ounces kidney beans canned, drained and rinsed
  • 2 teaspoons oregano
  • 2 tablespoon coffee brewed (can be left over from your morning java)
  • Kosher salt and fresh cracked black pepper to taste

Suggested Toppings: cheese, scallions and sour cream

    Instructions

    • When handling chilies put on a pair of rubber gloves.
    • You can skip this step if you like heat. If not, open up the chili lengthwise with kitchen scissors, then remove the stems, seeds and any light-colored veins inside the chilies. This step will remove most of the heat from the fruit. If you like spicy food, set aside some of the seeds to add a little extra heat. You can add a lot or just a little of the seeds to make things hotter.
    • Toast the chilies in a dry pan or skillet for 30 to 40 seconds on each side.
    • Place the chilies into a bowl and soak the chilies in very hot water for about 30 minutes.
    • If the chilies float too much use a clean heavy object to hold them down into the hot water. This will ensure that both sides of the chili become pliable.
    • While the chilies are soaking, brown ground beef and onions over medium-high heat in a large skillet, with 1 tablespoon of cumin. Once the meat has browned, drain grease and add the hamburger and onions to the slow cooker.
    • Next, add the steak cubes to the pan and brown to sear the meat the same pan. The beef doesn’t need to cook through, but it needs to sear as much as possible, to seal in the juices of the meat. Remove seared steak cubes and add to the slow cooker.
    • Remove the chilies from the soaking water. Ensure that stems are removed and add the chilies plus some of the soaking water to a blender and puree. Make between 1/2 - 1 cup of chili sauce by adding a little of the soaking water at a time.
    • Strain the sauce to catch any large bits of skin or seeds that did not grind up into the slow cooker.
    • Add the rest of the ingredients to the slow cooker and stir well to incorporate. Cook on high heat for 4 hours or on low heat for 6-8 hours. Stir occasionally.
    • When the chili is ready, give it a taste and adjust salt and pepper accordingly.
    • Serve warm with cheese, scallions and sour cream or any toppings of your choice.

    Notes

    Cook on High-Heat for 4 Hours OR 6-8 Hours on Low.
    To really kick up this chili, substitute 1-pound of smoked beef brisket in place of the chuck-eye steaks!

    Nutrition

    Calories: 385kcal | Carbohydrates: 23g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 235mg | Potassium: 1010mg | Fiber: 6g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 32.6mg | Calcium: 94mg | Iron: 6.4mg
    Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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    Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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