Slow Cooker Sunday: Beer-infused chili to kick off football season
Slow-cooked and spiked chili is the way to go on game day so you can join the crowd and take part in the fun instead of having to spend all day cooking in the kitchen.
This homemade chili is definitely an easy tackle, because all you have to do is put the ingredients in the slow cooker and forget about it until dinnertime. And a bonus is that this chili makes the house smell so mouthwateringly good.
And just because this is made with beer doesn't mean it can't be served with more beer.
Not only is this chili packed with ground meat, but it also has hot dog bites in it for good measure. I like to add avocados as garnish, because they're not only a nice contrast, but they also taste wonderful warmed up from sitting in the hot chili.
So relax, enjoy the game, and go back for seconds of this chili.
Slow cooker beer-infused chili with hot dog bites recipe
Prep time: 15 minutes | Cook time: 6 hours | Total time: 6 hours 15 minutes
- 1 pound ground beef, cooked, browned and seasoned with ground black pepper
- 1 pound ground pork, cooked, browned and seasoned with ground black pepper
- 3 hot dogs, each sliced widthwise into 6 pieces
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons olive oil
- 3 garlic cloves, diced
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon salt (or salt to taste)
- 1 teaspoon ground black pepper
- 1/4 cup New Mexico chili powder
- 1/4 teaspoon ground cumin
- 2 cups water
- 3 tablespoons masa flour
- 1 (7 ounce) bottle beer
- 1 avocado, seeded, peeled and sliced
- 1 cup shredded sharp cheddar cheese
- Heat a large skillet on medium heat, and add the olive oil.
- Add the onion and bell pepper. Stir as the veggies cook. Let cook for about 15 minutes or until the onions turn translucent.
- To a slow cooker, add the ground beef, ground pork, onion and bell pepper mixture, garlic, tomatoes, salt, pepper, chili powder, cumin, water, masa flour and beer. Stir all the ingredients together.
- Turn the slow cooker on to the 6-hour setting, and cover with the lid.
- Serve hot, and top with avocado and cheese.