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Drive to your neighborhood Chipotle restaurant.
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Order two burrito bowls as follows:
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Bowl 1 ingredients: brown rice, pinto beans, steak, pico de gallo, tomatillo-green chili salsa, corn salsa, and cilantro on the side.
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Chipotle will give you a side of washed and chopped fresh cilantro on the side, free of charge, if you ask.
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Bowl 2 ingredients: brown rice, black beans, barbacoa, pico de gallo, tomatillo-green chili salsa, and corn salsa.
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(The only difference between the two bowls is the meat (barbacoa and steak) and beans(pinto beans and black beans); everything else is the same for both.)
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Add the burrito bowl ingredients (except cilantro), tomato paste, bacon, bouillon cubes, vegetable broth, beer, chili powder, Worcestershire sauce, Italian seasoning, seasoned salt, cumin, ground pepper and sugar into a large slow cooker.
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Stir and season according to preference.
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Cover and cook on high setting for 4 hours or low for 6 hours.
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With roughly 20-30 minutes before the chili finishes cooking, stir in chopped cilantro to combine and cook for a final 20-30 minutes.
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Serve with sour cream, chopped green onions, shredded cheese, or tortilla chips as toppings, if desired.
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Note: We use a 6 quart slow cooker.
