Smoky Slow Cooker Chili Recipe

Name: Smoky Slow Cooker Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 2-1/2 pounds Bonless Chuck Roast, Trimmed Of Excess Fat And Cut Into Bite-sized Pieces; 1 whole Onion, Chopped; 2 whole Red Or Green Bell Peppers, Chopped; 3 cloves Garlic, Minced; 1 cup Chicken Stock; 2 whole Dried Arbol Chiles, Remove The Stem And Some Seeds; 1 whole Chipotle In Adobo; 1/2 teaspoons Adobo Sauce From The Chipotle In Adobo; 1 teaspoon Cumin; 1 teaspoon Cayenne Pepper; 1 teaspoon Salt; 2 Tablespoons Corn Meal; 1 can (16 Oz. Size) Diced Tomatoes; 2 cans (16 Oz. Size) Black Beans, Drained And Rinsed; 1 can (16 Oz. Size) Pinto Beans, Drained And Rinsed

Servings: persons

1 Tablespoon Canola Oil
2-1/2 pounds Bonless Chuck Roast, Trimmed Of Excess Fat And Cut Into Bite-sized Pieces
1 whole Onion, Chopped
2 whole Red Or Green Bell Peppers, Chopped
3 cloves Garlic, Minced
1 cup Chicken Stock
2 whole Dried Arbol Chiles, Remove The Stem And Some Seeds
1 whole Chipotle In Adobo
1/2 teaspoons Adobo Sauce From The Chipotle In Adobo
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Salt
2 Tablespoons Corn Meal
1 can (16 Oz. Size) Diced Tomatoes
2 cans (16 Oz. Size) Black Beans, Drained And Rinsed
1 can (16 Oz. Size) Pinto Beans, Drained And Rinsed

1
In a large skillet over medium-high heat, add enough canola oil to coat the bottom of the pan. Brown the chuck on all sides, about 1-2 minutes on each side. Remove the meat and add to the crock pot.
2
Decrease the heat in the pan to medium; add the onion, bell peppers, and garlic. Season with salt and pepper to taste. Sweat the mixture, while scraping the bottom of the pan to lift up the brown bits. Once the onion and pepper mixture is slightly softened, about 5 minutes, add it to the crock pot.
3
In the bowl of a small food processor (or measuring cup using an immersion blender), add the chicken stock, arbol chiles, chipotle in adobo, adobo sauce, cumin, cayenne, 1 teaspoon salt, and corn meal. Blend until the mixture is smooth. Add seasoning mixture to the crock pot. Also add the diced tomatoes, black beans, and pinto beans.
4
Turn on your slow cooker and set it to low. Allow the chili to cook for 8 hours. Serve with sour cream, shredded cheese, sliced green onions, and tortilla chips.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 2-1/2 pounds Bonless Chuck Roast, Trimmed Of Excess Fat And Cut Into Bite-sized Pieces, 1 whole Onion, Chopped, 2 whole Red Or Green Bell Peppers, Chopped, and more.

Yes, Smoky Slow Cooker Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Slow Cooker Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions