Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Hugh Andrew Purcell

Servings: 8 to 10

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.

 

 

Ingredients

For the chili

  • 2 slices white sandwich bread
  • 1⁄4 cup plus 2 Tbs. whole milk
  • 2-1⁄3 lbs. ground beef (no leaner than 85%)
  • 2 tsp. kosher salt
  • 1-1⁄2 tsp. chili powder
  • 10 grinds black pepper
  • 2 Tbs. vegetable oil
  • 2-1⁄2 cups finely chopped white onions
  • 2 Tbs. minced garlic
  • 1 tsp. minced jalapeño
  • 1⁄4 cup tomato paste
  • 3 Tbs. all-purpose flour
  • 1 cup mild beer, such as Corona
  • 1 14-oz. can whole peeled tomatoes
  • 1 cup low-sodium chicken stock
  • 1 4-oz. can fire-roasted, chopped green chiles (mild)
  • 3 Tbs. fresh-squeezed, strained lime juice
  • 1 Tbs. adobo sauce from a can of chipotle chiles en adobo
  • 2 15-oz. cans pinto beans, rinsed and drained

For the lime sour cream

  • 2 cups sour cream
  • Zest of 2 limes

For serving

  • 1⁄4 tsp. minced jalapeño (optional)
  • Sour cream
  • Shredded Cheddar
  • Tortilla chips

Preparation

Make the chili

  • In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.
  • Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.
  • Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

  • Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

  • Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.year-round slow cooker book

Tip

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Reviews

Rate or Review

Reviews

  • ShannonJoe1 | 02/08/2015

    Very bland. I threw in some cumin and ancho chile and helped a little. I'll do the lime in the sour cream trick for other chilis

  • stephdmarsh | 10/04/2014

    I must first say that I am not a great fan of most chilis. I strongly dislike the packaged chili seasoning mixes. I do however, LOVE this chili. The seasoning is just right and the texture of the meat/bread mixture is perfect. I have made this several times now and often add more of something, less of another and/or make substitutions and it's great every time.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks