Spicy Slow-Cooker Beef Chili

Health score
26%
Spicy Slow-Cooker Beef Chili
45 min.
8
298kcal

Suggestions


Are you ready to spice up your dinner routine? Look no further than this Spicy Slow-Cooker Beef Chili, a dish that promises to warm your soul and tantalize your taste buds. Perfect for gatherings or a cozy family meal, this chili is not just a meal; it's an experience. With a rich blend of flavors from dried ancho chiles, dark beer, and a medley of spices, each bite is a delightful explosion of taste.

Imagine the aroma wafting through your kitchen as the beef simmers to tender perfection, soaking up all the delicious spices and flavors. The slow cooker does all the hard work for you, allowing you to relax and enjoy the anticipation of a hearty meal. This recipe serves eight, making it ideal for entertaining friends or feeding a hungry family. Plus, with a caloric count of just 298 kcal per serving, you can indulge without the guilt.

Top your chili with fresh jalapeño peppers, a dollop of sour cream, and a side of crunchy saltine crackers for the ultimate comfort food experience. Whether it's a chilly evening or a casual lunch, this Spicy Slow-Cooker Beef Chili is sure to become a favorite in your household. So grab your slow cooker and get ready to impress with a dish that’s as easy to make as it is delicious!

Ingredients

  •  ancho chili pepper dried stemmed seeded
  • 10.5 oz veggie broth canned
  • 16 oz beer dark
  • tablespoons flour all-purpose
  •  garlic clove minced
  • 1.5 teaspoons ground cumin 
  • servings jalapeno halved
  • lb top round cut into 1/2-inch cubesl
  •  onion chopped
  • 1.5 teaspoons oregano dried
  • servings salsa refrigerated
  • teaspoon salt 
  • servings saltines 
  • servings cream sour

Equipment

  • bowl
  • blender
  • microwave
  • slow cooker

Directions

  1. Microwave broth in a microwave-safe bowl at HIGH 2 to 3 minutes or until simmering.
  2. Place ancho chile peppers in a blender.
  3. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth.
  4. Sprinkle flour, cumin, and salt over London broil.
  5. Place beef in a 4-qt. slow cooker.
  6. Add chopped onions, minced garlic, oregano, beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours) or until beef is tender. Top with halved jalapeo peppers, sour cream, and refrigerated salsa.
  7. Serve with saltine crackers.
  8. Note: We tested with Los Chileros de Nuevo Mexico whole ancho chiles.

Nutrition Facts

Calories298kcal
Protein41.78%
Fat23.89%
Carbs34.33%

Properties

Glycemic Index
32.44
Glycemic Load
2.81
Inflammation Score
-10
Nutrition Score
25.854347622913%

Flavonoids

Catechin
0.22mg
Epicatechin
0.05mg
Luteolin
0.04mg
Isorhamnetin
1.38mg
Kaempferol
0.64mg
Myricetin
0.04mg
Quercetin
5.75mg
Gallocatechin
0.05mg

Nutrients percent of daily need

Calories:297.99kcal
14.9%
Fat:7.65g
11.77%
Saturated Fat:2.75g
17.18%
Carbohydrates:24.73g
8.24%
Net Carbohydrates:18.23g
6.63%
Sugar:10.48g
11.65%
Cholesterol:76.25mg
25.42%
Sodium:774.35mg
33.67%
Alcohol:2.21g
100%
Alcohol %:0.91%
100%
Protein:30.09g
60.19%
Vitamin A:4981.82IU
99.64%
Selenium:39.2µg
56%
Vitamin B6:1.07mg
53.5%
Vitamin B3:10.39mg
51.96%
Zinc:5.6mg
37.34%
Phosphorus:327.57mg
32.76%
Vitamin B2:0.46mg
27.06%
Potassium:933.51mg
26.67%
Vitamin B12:1.57µg
26.17%
Fiber:6.5g
26%
Vitamin K:25.54µg
24.32%
Iron:4.18mg
23.21%
Manganese:0.33mg
16.72%
Magnesium:60.15mg
15.04%
Vitamin C:11.72mg
14.2%
Vitamin B1:0.19mg
12.92%
Vitamin B5:1.14mg
11.42%
Folate:44.53µg
11.13%
Copper:0.22mg
10.81%
Vitamin E:1.53mg
10.18%
Calcium:76.02mg
7.6%
Source:My Recipes