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Our site's Best Slow-Cooker Beef Chili

Our site's Best Slow-Cooker Beef Chili

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Ingredients

  • 3 cups low-sodium chicken broth
  • 2 tablespoons olive oil, divided
  • 1 pound boneless beef chuck, cut into ½" pieces
  • ½ pound boneless beef short ribs, cut into ½" pieces
  • ½ brisket, cut into ½" pieces
  • Kosher salt, freshly ground black pepper
  • 2 yellow onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 canned chipotle chile in adobo sauce, chopped (optional)
  • Sour cream, shredded cheddar, chopped red onion, cilantro leaves, and chips (for serving)

Recipe Preparation

  • Toast guajillo, ancho, and pasilla chiles in a medium dry skillet over medium-high heat, turning occasionally and pressing down to help chiles make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a heatproof bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; discard seeds and stems. Working in batches if needed, purée chiles and broth in a blender until smooth, about 1 minute, and set aside.

  • Heat 1 Tbsp. oil in a large heavy pot over medium-high. Season chuck, short ribs, and brisket with salt and pepper. Working in batches, cook, stirring occasionally, until browned all over, about 5 minutes. Continue cooking until liquid accumulated in pot has evaporated, 8–10 minutes more. Transfer beef to a plate.

  • Heat remaining 1 Tbsp. oil in same pot, then add onions and garlic; season with salt and pepper. Cook, stirring often, until onions are softened, 6–8 minutes. Onion juices should help loosen any bits of beef stuck to bottom of pot, but if the surface looks too brown, add a splash of water and cook, stirring and scraping up browned bits. Add cumin, oregano, and chipotle, if using, and cook, stirring constantly, 1 minute.

  • Transfer mixture to a 4–6-quart slow cooker. Add lager, reserved beef, and reserved chile purée, season with salt and pepper, and stir to combine. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high. If liquid seems too thin, simmer until thickened to desired consistency.

  • Taste and season with salt and pepper. Serve chili topped with sour cream, cheddar, red onion, cilantro leaves, and chips.

  • Do ahead: Chili can be made up to 4 days ahead. Cover and refrigerate. Reheat gently over low heat, adding a splash of water to loosen, if needed.

Reviews Section$40 of ingredients and 12 hours of prep later and I can confirm this just tastes like store bought chili from a can- skip this one1/2 a brisket? Really? Do you perhaps mean 1/2 lb of brisket? And if so, do you know a supermarket that will sell me that small a piece of brisket?AnonymousChicago, IL11/07/17What do you do with the 3 C chicken broth?

RecipeLion's Best of the Year: 100 Easy Recipes You Loved in 2017

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If you're a loyal RecipeLion fan, you're sure to recognize more than a few of the recipes that made our 2017 best of the year list. Are any of the delectable recipes below a fave of yours?

We've broken them down into categories for you so you can easily peruse breakfast casseroles, dinner dishes, appetizers, and desserts. Whatever you're in the mood for, why not make it one of the year's best dishes? Impress your family with a top-notch meal that has stayed a frontrunner all year long.

We'd also like to take a moment to thank our top bloggers this year for contributing these warm and wonderful recipes to our site! Without your culinary genius and generous contributions, we wouldn't be half as delicious a site as we are today.

Cheers to another great year of simple, delicious, and comforting food!

Table of Contents


Beef Chuck

Beef chuck is an economical cut that comes from the shoulder of the steer. It can be cut into chunks for stew, ground into ground beef, or braised whole. Beef chuck is the perfect stew meat &mdash it is full of connective tissue that softens and makes the meat tender and flavorful. The key with this tough cut is to cook it slowly.

1. Boeuf Bourguignon

One of my favorite "gourmet" ways to prepare beef chuck is to make Julia Child's famous Boeuf Bourguignon, a slowly cooked, hearty stew that is perfect for a company dinner.

2. Beef Stroganoff

Beef stroganoff is a Russian stew with sour cream and fresh herbs that make it creamy and a perfect topping for buttery egg noodles. Try switching the parsley in this recipe with fresh dill &mdash it's addictive!

3. Beef Chuck Pot Roast

Pot roast is a traditional one-pot meal that works just as well for a family dinner as for a dinner party. And with the affordable prices of a beef chuck roast, you could potentially have one every Sunday. (See also: A Week of Lunches From One Pot Roast)

4. Shredded BBQ Beef

If you love smoked BBQ brisket, but don't want to bother with slow-smoking, try using beef chuck in a braise instead in this BBQ beef recipe. Braising means you can easily cook the beef on the stovetop. Just shred and serve on a soft bun.


Steak Recipes

Slow Cooker Stew

Hands down this is the best venison stew recipe. It&rsquos made with tender cuts of venison steak, fresh vegetables, and herbs in a rich and flavorful red wine broth. Serve with a side of homemade bread for a complete meal. Get the recipe here.

Cut of Meat: Bone-In Venison Steak
Method: Slow Cooker

Instant Pot Venison Steak

Juicy bone-in Venison steak made in the instant pot. What makes this recipe so easy, is that it starts with your venison steak right out of the freezer! Get the recipe here.

Cut of Meat: Steak
Method: Instant Pot


10 of the best chili recipes, from the Instant Pot to chili from Mi Tierra and chili made with venison and also chicken

In the decades that followed the fall of the Alamo and the beginning of Texas independence, the public plazas of San Antonio, including Alamo Plaza, were filled with outdoor vendors offering wares that included hearty fare of enchiladas, frijoles and giant pots of chili con carne, served by the women who became famous as the chili queens, who operated open-air stands until they were regulated out of existence by the 1940s.

The love of Texas red continues to this day, nothing takes the chill out of the day like a bowl of chili. Here are 10 recipes to warm you up.

Mi Tierra Café y Panadería

Jerry Lara /Staff photographer

Jerry Lara / Staff photographer

Jerry Lara / Staff photographer

Mark Mulligan /Staff photographer

Emily Spicer is the features/food editor at the San Antonio Express-News and writes the weekly column and video series Emily's Easy Entertaining. In the many years she has worked at the paper, she has held various titles, including travel writer, fashion editor, real estate editor, and the most recent, business editor. She also worked for a year in the middle there as the public relations manager for Neiman Marcus San Antonio.

Spicer graduated from the University of Texas in Austin in 1998 with degrees in journalism and Plan II (a liberal arts honors program.)

Chuck Blount is an award-winning journalist with over 15 years in the field. His weekly poker column is internationally syndicated and has appeared weekly since 2005. In addition to writing duties, he is also an assistant sports editor.

Prior to the Express-News, he was a sportswriter for the Idaho Falls Post-Register, covering Idaho State athletics and high schools. He is a 1998 University of Iowa graduate.


What Do You Eat With Your Chili?

I will confess to developing an appetite for chili dogs when we lived in Oklahoma.

A fresh bun, a sizzling hot dog ladled with great tasting hot dog chili. Topped with onions and finely shredded cheddar.

But every member of this family eats their chili in a particular way. We could easily have the Fire Department on standby when my son-in-law prepares his chili. It is that spicy hot!

The boys have come to eat their “Dad prepared chili” with smooth mac and cheese or even create a version of chili-mac.

Sometimes, Grandma gets to hear that Dad was a little heavy handed with the hot sauce.

Do you like a side of cornbread, tortilla chips or Fristos® corn chips?

My preference is for corn chips – the scoops – because I transform them into mini ladles! Now if I had some perfectly cooked steak fries, I’d be a happy camper.

Some eat chili over rice. How about a pepper jack grilled cheese sandwich? Just add a big green salad for a well-rounded meal.

Feeding a crowd or contributing to a pot luck dinner? Simple beef chili is the perfect “what can I bring?” recipe.


Recipes Support Hours

Recipes Support Hours

13 One Pot Creamy Chicken Marsala This is the dish that date nights are produced. Full of savory, simmering taste, this marsala meal will please anybody who likes when chicken and creamy mushrooms get together (a.k.a. virtually everybody). Get the dish from.Per serving: 312 calories, 5 g fat, 7 g carbs, 3 g sugar, 33 g protein.

Go bananas this time and top it with avocado, sour cream, and shredded cheese (for the fat, certainly!). Get the recipe from Wholesome Yum. Per serving: 306 calories, 18 g fat, 13 g carbs, 5 g sugar, 3 g fiber, 23 g protein. 15 Italian Pulled Pork Ragu Ragu sauce is basically Italian for any sauce prepared with meat and vegetables, however I wager you never considered utilizing pulled pork (instead of bolognese-favorite ground beef) in your ragu.

Recipes Support Hours

Get the recipe from.Per serving: 93 calories, 1 – Recipes Support Hours.5 g fat, 6.5 g carbs, 3 g sugar, 11 g protein. 16 Creamy Sausage and Broccoli Cheese Soup When you put the words cheese and soup together, good ideas happen … however even much better things happen when you toss sausage into the mix.

Get the recipe from. Recipes Support Hours.Per serving: 229 calories, 7 g fat, 7 g carbs, 3 g sugar, 15 g protein. 17 Slow Cooker Packed Taco Peppers How much did you like mommy’s packed peppers growing up? Now, you can make the keto versionI won’t tell her this one’s tastier (and, duh, keto-friendlier) than hers.

Recipes Support Hours

Me. Per serving: 250 calories, 16 g fat, 6 g carbs, 2 g fiber, 22 g protein. 18 Low-Carb Blueberry Lemon Custard Cake I get it, you most likely miss out on cake a lot. Thankfully, this custard cake is keto-friendly and, you know, still tastes like cake (it utilizes coconut flour rather of the genuine things).

Get the dish from Sugar Free Mom.Per serving: 191 calories, 17 g fat, 4 g carbs, 1 g fiber, 153 mg sodium, 4 g protein. 19 Low-Carb Balsamic Chicken Thighs It’s super-easy to over-cook chicken … but not if it’s performed in a crock pot. When it’s prepared for hours, the chicken gets perfectly tender and juicy (basically, everything a piece of chicken should be).

Recipes Support Hours

Get the recipe from Sugar Free Mommy. Per serving: 285 calories, 20 g fat, 4 g carbs, 2 g sugar, 236 mg sodium, 18 g protein. 20 Artichoke Spinach Dip TBH, this velvety dip with artichokes and spinach was cool prior to keto was even a thing. Discuss leading the times.

Recipes Support Hours

Me. Recipes Support Hours. Per serving: 231 calories, 19 g fat, 3 g carbs, 1 g fiber, 13 g protein. 21 Easy Crock Pot Chicken Stew Just when you thought chicken soup couldn’t get any better, keto dieters added whipping cream to it. This one uses xanthan gum (a staple for keto home cooks) to include thickness in place of flour.

Recipes Support Hours

Per serving: 228 calories, 11 g fat, 6 g carbohydrates, 23 g protein. Recipes Support Hours. Amber Brenza is the health editor at Women’s Health, and she supervises the site’s health and weight reduction verticals. Sarah Bradley is a freelancer author from Connecticut, where she deals with her other half and three boys.

Slow-Cooker Chicken Enchilada Dip Tortilla chips are off limitations, but you can soak veggies in this delish dip, the keto crackers we pointed out above … or simply eat it by the spoonful. Get the dish from Delish.


Indulgent Spicy Ribs

If you’re going with spicy indulgent food you must be prepared. You know what I mean, we’ve all been there.

You’re having a good time and then all of a sudden the sweats kick in and you’re not feeling so hot.

It can happen mid-game, when you get home or the dreaded next day when those bacon wrapped spicy jalapeños are not as distant a memory as you’d like them to be.

Nausea, Heartburn, Indigestion, Upset Stomach, Diarrhea* – we all know that jingle.

Pepto-Bismol is one of those things you always want to keep on hand for the first sign of an upset stomach and if you’re hosting a party be kind to your guests and make sure it’s on your shopping list.

It’s also something that is always in my house and in my bag when I travel. I travel to eat and I don’t want to miss out on anything.

I buy in advance because we want to be prepared for slipping into indulgence without the guilt – or discomfort.

I’m not saying you’re going to need it, but it’s always a good idea to be prepared.


During hard times, beans have kept many Texans alive. For more than a few, the bean pot contained simply beans, salt, pepper, and maybe a little pork fat or bacon. You can go crazy with additions, but this is the classic, simple, home style recipe. When you visit classic Texas BBQ pitstops, beans are almost always on the menu, and outsiders, particularly Yankees, are often surprised to discover that “Texas Caviar” is simple and not sweet.

There are a million ways to vary this recipe and every Texan has her own twist. Some start with the stripped down recipe below and add potato chunks, bell peppers, anchos, hot sauce, ham hocks, leftover meats, or herbs. Sweeteners, such as molasses, common in Yankee bean dishes such as Boston Baked Beans, rarely appear in Texas beans.

Some cooks play with garnishes at the table, but I keep it simple, just a little jalapeño, if I garnish at all. Sometimes I go crazy and add chopped tomato and raw onion. For a luxe treatment when company’s coming, I put a pat of butter or dollop of sour cream on top of each serving.

Below is my version of Texas beans, the kind you might find Granny dishing out in a farmhouse or at her barbecue joint. You can use just about any bean, but butter beans, pintos, or black-eyed beans (a.k.a. black-eyed peas) are the most common in Texas.

This is a common everyday dish, but in Texas it is traditional to serve black-eyes on New Year’s Day to bring good luck for the coming year.


Low Carb Beefy Cabbage Soup

Low Carb Beefy Cabbage Soup is easy to make with 7 simple ingredients and only 6 net carbs. It can be made ahead and frozen or canned.

Ingredients

  • 1 pound cooked ground beef
  • 1/4 cup onion
  • 2 beef bouillon cubes
  • 1 46 oz can tomato juice
  • 4 cups water
  • 3 cups chopped cabbage
  • 1/2 cup diced green or colored peppers

Instructions

Cook ground beef with onion. Drain.

Add all ingredients to soup pot.

Stir well and simmer, covered, for 30 minutes to 1 1/2 hours, depending on how thin your vegetables are diced.

This is a great make ahead meal freeze or pressure can at 10 lbs pressure quarts 90 minutes or pints for 75 minutes.

Notes

If you don't have bouillon cubes, just use as much as you would for 2 cups of water.

Nutrition Information

This post may contain affiliate links. That means if you click on the link and make a purchase, I&rsquoll get a very small percentage in commission. There&rsquos never any extra cost to you, and I will only link to products I use and like. I greatly appreciate your support.

[wpurp-searchable-recipe]Low Carb Beefy Cabbage Soup &ndash Low Carb Beefy Cabbage Soup is easy to make with 7 simple ingredients and only 6 net carbs. It can be made ahead and frozen or canned. &ndash cooked ground beef, onion, beef bouillon cubes, tomato juice, water, chopped cabbage ((about 1/2 a head)), diced green or colored peppers, , Gather ingredients. Cook ground beef with onion. Drain. Stir well and simmer for 30 minutes to 1 1/2 hours, depending on how thin your vegetables are diced. You can also cook it in the crock pot but use 2 cups of water. Serve. &ndash <span style="font-size: 14pt font-family: tahoma, arial, helvetica, sans-serif color: #000000">This is a great make ahead meal freeze or pressure can at 10 lbs pressure quarts 90 minutes or pints for 75 minutes.</span>