Where we live it is cold. I mean COLD. It was in the negative digits last night, bottoming out around -8 degrees, and that is without the wind chill factor. No good! What is a person to do on a cold night? Make chili. Chili is such a wonderful comfort food. Don't you think? One major thing we both love about chili is that it can be made in so many different ways. It can be hearty, it can be healthy, it can be decadent, it can certainly be flavorful. You can play around with flavors and the chili pot is usually very forgiving. AND...it's just so good. There is nothing like curling up near the fire with a big bowl of satisfying chili to warm the bones.
This particular recipe brings in a Chuck Roast I picked up recently. The roast breaks apart nicely in the slow cooker and the flavors really mingle. Make sure to get a nice sear on the rubbed roast before it goes into the pot. We also used a variety of chili peppers for this one. I wanted heat, personally, but I also had some peppers that needed to be used, and what better way to flavor a huge pot of chili? We used Senise chili peppers, jalapeno peppers, Aleppo peppers and the awesome habanero chili pepper. Looking forward to the leftovers!
Beef Chuck Chili with Mixed Chili Peppers
- 20 ounce Beef Chuck Pot Roast, cubed
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 large onion, chopped
- ¼ pound bacon, minced
- 12 ounces beer (I used Negra Modelo)
- 2 cans light red kidney beans (15.5 ounces each)
- 3 pounds tomatoes
- 2 pounds mixed chili peppers (I used Senise peppers, jalapenos, Aleppos and habaneros)
- 3 tablespoons dark chili powder
- Sour cream or crema for serving. Bonus points if it is chipotle crema!
- Heat a large pan to medium heat.
- Rub the beef chuck with the chili powder, garlic, salt and cumin.
- Add beef chuck with chopped onion and minced bacon.
- Sear each side of the beef and cook down the onion, about 5 minutes.
- Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
- Add kidney beans and cover.
- Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet.
- Bake 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
- Chop the tomatoes and peppers and add to the slow cooker.
- Add dark chili powder and stir well.
- Slow cook on medium for at least 4 hours.
- Serve with some sour cream swirled over the top.