Slow-Cooker Smoky Beef and Bean Chili

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A great chili to warm you up on a cold winter evening.
cook 15min
cook 8hr
cook 4

What's in it


2 15.5-ounce cans kidney beans, rinsed
1 28-ounce can diced tomatoes
12 ounces lager beer
3/4 pound beef chuck, cut into 3/4-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 to 3 teaspoons chopped chipotles in adobo sauce
kosher salt
corn bread, sour cream, grated Cheddar, chopped red onion, and fresh cilantro sprigs, for serving

How to cook it


  • In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and ¾ teaspoon salt.
  • Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve with the corn bread, sour cream, Cheddar, red onion, and cilantro.

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