If you are like me, you're always experimenting with your chili recipe. While I love my original recipe, by adding fire roasted tomatoes and some chipotle plus fresh salsa, you give your chili a fresh Tex-Mex kick! Try it and see what you think. Smoky and full of flavor, this Crock-Pot chili recipe will be your new go-to chili recipe for tailgating, game day or any day! To make serving easy, I like to serve in individual Frito bags... tastes just like the Chili Pie that my mom used to make! Set up a condiment bar with toppings so guests can customize to their taste.
MARTIE'S FIRE ROASTED CHIPOTLE CHILI
2 pounds ground beef
1 large yellow onion, chopped
1 bottle of your favorite beer
2 28 ounce cans fire-roasted tomatoes, crushed (or whir them in the food processor)
2 15 ounce cans black beans, drained and rinsed
1 small can sliced Jalapeno peppers, drained and diced very fine (be careful to wash your hands!)
2 cups fresh tomato salsa (find it at most stores or make your own recipe)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon chipotle chili powder (find it in the spice aisle; add a bit more if you like that smoky heat)
1 teaspoon black pepper
1 tablespoon Kosher salt
Brown the ground beef and onion in a skillet until the beef is brown and the onions are softened. Draiin off the liquid. Return to the heat and pour the beer over the mixture to deglaze the pan. Pour that mixture into your crock-pot. Add the remaining ingredients. Cover and cook on the lowest setting for 4 hours.
Serve with condiments: Sour cream, grated cheese, sliced jalapenos, green onion, hot sauce, or any of your favorite chili toppings.