Pioneer Woman Slow Cooker Chipotle Beef Chili

Pioneer Woman Slow Cooker Chipotle Beef Chili is made with boneless beef chuck, bacon, onions, garlic, chipotle chiles, and beef broth. This hearty and smoky beef chili recipe creates a delicious dinner that takes about 8 hours to prepare and can serve up to 6 people.

Ingredients Needed:

• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 3 lb. boneless beef chuck, trimmed of any excess fat and cut into 1/2-inch cubes
• 2 onions, chopped
• 4 garlic cloves, chopped
• 2 tsp. dried oregano
• 1 Tbsp. ground cumin
• 2 chipotle chiles in adobo, finely chopped, plus 2 tablespoons sauce from the can
• 2 Tbsp. packed dark brown sugar
• 4 cups low-sodium beef broth
• 2 tsp. kosher salt, plus more to taste
• Black pepper, to taste
• 1/4 cup masa harina
• Sour cream, sliced scallions, and corn chips, for topping

How To Make Chipotle Beef Chili In Slow Cooker:

1. Cook the bacon: Put the bacon in a large high-sided pan, then turn the heat to medium-high and cook until the fat has rendered and the bacon is beginning to brown, about 6-8 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off some of the excess bacon fat, leaving a thin layer in the pan.
2. Brown the beef: Add the cubed beef to the same pan and cook over medium-high heat, turning until the beef begins to brown about 6-8 minutes. Remove the beef and pour off most of the remaining fat, leaving just a little for flavor.
3. Cook the onions and garlic: In the same pan, add the chopped onions and garlic. Cook until softened and beginning to brown, about 3-4 minutes. Add the oregano and cumin, cooking for about 1 minute until fragrant. Add ¼ cup of water to the pan, scraping up the browned bits with a wooden spoon.
4. Transfer to slow cooker: Transfer the bacon, browned beef, and onion mixture to a 6-quart slow cooker. Add the chopped chipotle, adobo sauce, brown sugar, and beef broth. Season with salt and black pepper to taste.
5. Slow cook and thicken: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, until the beef is tender. When done, mix the masa harina with ¼ cup water until smooth and stir it into the chili. Adjust seasoning if needed. Serve with sour cream, scallions, and corn chips.

Recipe Tips

• Sear the beef properly: Browning the beef adds depth to the flavor, so don’t skip this step.
• Use Chipotle chiles sparingly: Chipotle chiles can be spicy, so adjust the amount based on your spice preference.
• Scrape the pan well: When deglazing, scrape all the browned bits from the pan as they add extra flavor to your chili.
• Choose the right slow cooker setting: Cooking on low for 8 hours will give the beef extra tenderness while cooking on high for 4 hours will speed up the process but may not be as tender.
• Thicken with masa harina: Stirring masa harina at the end gives the chili a nice thick texture, so make sure it is mixed well with water before adding.

How To Store & Reheat Leftovers

Storing in the Fridge: Place the chili in an airtight container and store it in the fridge for up to 4 days.

Freezing: Allow the chili to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.

Reheating: Reheat the chili on the stovetop over medium heat, adding a little water if it’s too thick, or microwave in 1-2 minute increments until heated through.

Nutrition Facts

• Calories: 725
• Fat: 44 g
• Saturated Fat: 16 g
• Cholesterol: 160 mg
• Sodium: 1400 mg
• Carbohydrates: 22 g
• Fiber: 3 g
• Sugar: 5 g
• Protein: 60 g

Try More Pioneer Woman Recipes:

• Beef And Bean Chili
• Slow Simmered Beef Ragu
• Slow Cooker Corned Beef And Cabbage
• Slow Cooker Beef Stew