For those who adore using their slow cookers, perfect. I’ve tried a lot of different chili recipes, but this is by far the best! You could use beans instead of cornmeal, but I believe that would detract from the dish’s flavor and smoothness. I advise you to crack open a second bottle of porter beer and sip it while preparing this delicious dinner! Yum!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 10 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup strong brewed coffee
- 1 (14.5 ounce) can diced tomatoes
- 1 (12 fluid ounce) can or bottle porter-style beer
- 2 (6 ounce) cans tomato paste
- 1 cup beef broth
- ½ cup brown sugar
- ¼ cup ketchup-style chili sauce (such as Heinz®)
- ¼ cup chopped jalapeno peppers
- 1 tablespoon ground cumin
- 1 tablespoon cocoa powder
- 2 teaspoons ground ancho chile powder
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 2 pounds extra lean ground beef
- 2 onions, chopped
- 3 cloves garlic, minced
- ½ cup cornmeal
Instructions
- Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
- Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
- Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
- Reduce heat to Low and cook for 2 hours.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 7 g |
| Sodium | 997 mg |
| Sugars | 23 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I needed a great bean less Chili due to allergys & bean dislikes in family I didn’t add the beer or the sugar. But I did add 2 cups chopped celery along with the onion. Instead of adding cornmeal to tighten up the juices I put 1/4 cup pot/pearl barley into crockpot at beginning. About 1-2 hrs before serving I added 2 cans of “nibblet” corn. Gives it some color and texture. Could cut back on jalapeño peppers when serving younger kids
Folled the recipe exactly with one exception. Reduced the sugar to 3 Tbs and it was still way to sweet for my taste. Not enough true chili taste to suit me.
Next time I’ll half the sugar and double the “hot stuff”
The flavor is good as well as the texture but I have to agree with the other reviewer in regards to the sweetness. I have to add 4 tablespoons of white vinegar to reduce the amount of sweet. I recommend a 1/4 cup of brown sugar to start and than add more to desired taste. Love the idea of the anch chili and porter beer.
This chili had great texture and just the right amount of heat for my taste. However, it was way too sweet. If I make it again I will eliminate the chili sauce and reduce the brown sugar to no more than a 1/4 cup. I had to add quite a bit of white vinegar to offset the sweetness.
Will be trying this recipe. Was wondering if 2 oz. of extra lean ground beef is right.
Very good twist to the standard chili recipes. The strong coffee, the ancho pepper and porter beer are probably the key to this one going to the top! I did not tweak it a bit. If I did, I would have to change my rating. You really got to try this one!!!!!!! Gloria D