Slow Cooker Chili Con Carne
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The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
You don’t need to be at a tailgate to eat like a tailgater. With this delicious Chili con Carne from local blogger, Carolyn, you can enjoy the game from the comfort of your own bowl.
Slow Cooker Chili Con Carne
Ingredients
- 2 ½ - 3-lbs. boneless beef chuck or rump roast
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 large onion, chopped
- 1 Tbsp. garlic, minced
- 16 oz. tomato salsa
- 2- 14.5-ounce cans fire-roasted diced tomatoes
- 3 Tbsp.chili powder
- 1 Tbsp. ground cumin
- 2 tsp. smoked paprika
- 2 tsp. oregano
- 1 Tbsp. brown mustard
- 2 Tbsp.tomato paste
- Kosher salt
- 1 cup beef broth or stock
- 1- 14.5 oz. can black beans
- Cilantro, chopped
Instructions
- In a large slow cooker, combine all ingredients through beef stock. Cover and cook on low for 8-9 hours.
- Remove the roast and shred with two forks ( then chop into bite-size pieces if you prefer) and return to the slow cooker. Stir in black beans and a large handful of chopped cilantro. Season to taste with additional salt.
