Smoky Beef and Bean Chili

Daddy Rating: 3/4

This dish goes well with a pint since there is beer in the chili!

I love when summer comes because I'm ready for salads and light meals on the BBQ - I love when fall comes because it is time for warm crock pot meals like this one to simmer all day and fill the house with a wonderful aroma. To me a Crock pot meal shouldn't have a ton of prep work to do besides chopping and this recipe fits the bill. Simple, totally affordable with a lot of flavor and makes plenty so you will have left overs for the week.

Ingredients:
2 - 15.5 oz cans kidney beans, rinsed
1 - 28 oz can diced tomatoes (Fire Roasted are the best)
12oz lager beer
1lb stew meat, trimmed down a bit, you want about 3/4" pieces
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons chili powder
Salt
1-3 teaspoons chopped chipotles in adobo sauce (this makes the whole recipe)
Cornbread, sour cream, grated Cheddar, chopped red onion, whatever your heart desires for toppings

In a 4-6 quart slow cooker, mix together beans, tomatoes (with their juices), beer, beef, yellow onion, garlic, tomato paste, chili powder, chipotles, and a touch of salt....how easy is that!

Cover and cook until the beef is tender, on low for 7-8 hours or on high for 4-5 hours. I always opt for the low setting, the meat just gets more tender that way. I just made some simple cornbread from a mix and topped it with cheese. Husband was happy and full on a chilly winter day and I had some great leftovers for lunch during the week.