Spicy Slow-Cooker Beef Chili

Ingredients

• 4  ancho chile peppers dried stemmed seeded
• 10.5 oz condensed broth canned
• 16 oz beer dark
• 2 tablespoons flour all-purpose
• 4  garlic cloves minced
• 1.5 teaspoons ground cumin 
• 8 servings jalapeño peppers halved
• 2 lb london broil cut into 1/2-inch cubesl
• 2  onions chopped
• 1.5 teaspoons oregano dried
• 8 servings salsa refrigerated
• 1 teaspoon salt 
• 8 servings saltines 
• 8 servings cup heavy whipping 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.