This big-batch chili is perfect for feeding a large crowd. Stewing beef is often too lean for slow cooking, so we used a well-marbled whole roast and cut it into cubes. Because there's no evaporation when you use a slow cooker, you need to drain the tomatoes before getting started to keep the chili nice and thick.
- Prep time 20 minutes
- Total time 8 hours & 30 minutes
- 1 can (796 mL) diced tomatoes
- 2 kg boneless beef inside or outside round oven roast trimmed and cut in 1-inch chunks
- 1 onion chopped
- 3/4 cups tomato paste
- 1/2 cup larger or sodium-reduced beef broth
- 3 chipotle chilies adobo sauce finely chopped
- 2 tablespoons dried oregano
- 1 tablespoon each ground coriander and ground cumin
- 1 tablespoon each garlic powder and liquid honey
- 1 1/4 teaspoon salt
Place tomatoes in colander and let stand for 5 minutes. Discard liquid.
In 7-quart slow cooker, stir together tomatoes, beef, onion, tomato paste, lager, chipotle chilies, oregano, coriander, cumin, garlic powder, honey and salt; cover and cook on low until beef is tender, about 8 hours.
Skim fat from surface of chili. Stir chili well before serving.
Makes 10 to 12 servings.
Nutritional facts per each of 12 servings: about
- Fibre 2 g
- Sodium 453 mg
- Sugars 6 g
- Protein 37 g
- Calories 308.0
- Total fat 12 g
- Potassium 858 mg
- Cholesterol 97 mg
- Saturated fat 5 g
- Total carbohydrate 11 g
- Iron 37.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 5.0
- Vitamin C 20.0