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Slow Cooker Chili Con Carne with 3 Beans

A hearty and warming meal on a cold evening.
Print Recipe
Servings 6 servings

Ingredients
  

  • 8 ounces of chorizo casings removed if a link
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 16 ounces of ribeye steak cut into 3/4th inch chunks
  • 1 medium onion chopped
  • 2 chili peppers I used 1 red jalapeno and 1 green serrano, seeds and ribs removed and minced (if you want it real spicy then leave the seeds and ribs in). If you don’t like spice then substitute with 1 bell pepper.
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon Adobo seasoning
  • 1 tablespoon light brown sugar
  • 2 teaspoons ground cumin
  • 1 can tomato sauce 15 ounces
  • 1 cup chicken broth/stock
  • 1 cup beef broth/stock
  • 2-3 dashes hot sauce optional
  • 3 cans of beans drained and rinsed (I used one each of dark kidney, light kidney, and pinto)
  • 1-2 tablespoons of corn meal or masa optional, for thickening
  • Sour cream shredded cheese, and chopped green onions, to serve (optional)

Instructions
 

  • Add chorizo to a pan and cook until no longer pink, stirring occationally, throw into slow cooker.
  • Add olive oil into same pan, as pan is getting hot, salt and pepper the cubed ribeye and then add to the hot pan until browned on all sides, throw into slow cooker, the middle of the meat doesn’t need to be cooked through, it will cook in the slow cooker.
  • Add onions and peppers to pan and sauté until softened, throw into the slow cooker.
  • Add the spices, chili powder through cumin, to the crockpot and stir everything together.
  • Lastly, throw in the tomato sauce, broths and hot sauce (if using) and stir until all combined.
  • Cook on low for 4 hours then add in your beans and stir and cook for another 3 hours. If you won’t be home to add beans in the middle of cooking you can add them from the beginning.
  • An hour before you eat, check to see if your chili is too liquidy (is that a word?) for you, if so, add 1-2 tablespoons of the corn meal or masa to it and stir well and let it cook for 1 more hour, it will thicken the chili. I personally like it a little liquidy because then it soaks up all the corn bread (or crackers) well, that I put into it 🙂 .