Slow Cooker Beef And Beer Chili Recipe

Ingredients

1

lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces

2

tablespoons Gold Medal™ all-purpose flour

1

tablespoon vegetable oil

1

bottle (12 oz) dark beer, room temperature

1

large onion, chopped (1 cup)

3

cloves garlic, finely chopped

2

cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained

1

can (16 oz) pinto beans, drained, rinsed

1

can (15 oz) Progresso™ red kidney beans, drained, rinsed

2

tablespoons tomato paste

2

tablespoons chili powder

1

tablespoon unsweetened baking cocoa

1

teaspoon salt

1

cup shredded sharp Cheddar cheese (4 oz)

Preparation

Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.

Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.

Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

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