The Ultimate Crock Pot Chili: A Labor of Love, Simmered to Perfection

Chili, for me, isn’t just a meal; it’s a memory etched in spice and shared laughter. I still remember the first time I tasted truly great chili – not the canned stuff, but a deeply flavored, multi-layered concoction simmered for hours by my grandfather. He’d stand over that pot, a twinkle in his eye, adding a pinch of this, a dash of that, transforming simple ingredients into something magical. This recipe is my attempt to capture that magic, a culmination of years spent chasing the perfect bowl. It’s begged, borrowed, and maybe even pilfered from the best chili makers I know.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 8-10 hours
• Additional Cook Time: 30 minutes
• Total Time: 8 hours 45 minutes to 10 hours 45 minutes
• Servings: 12
• Dietary Type: Variable (can be modified to be gluten-free and dairy-free)

Ingredients

• 1/4 lb salt pork, cut into 3/8 inch cubes
• 4 lbs round steaks, cut into 3/4 inch cubes
• 4 onions, chopped
• 3 jalapenos, seeded, veined, finely chopped
• 8 cloves garlic, minced
• 4 tablespoons chili powder
• 2 tablespoons cajun seasoning
• 1 teaspoon salt
• 1 tablespoon cumin, freshly ground
• 2 teaspoons Mexican oregano, not as sweet as Mediterranean
• 1/2 teaspoon smoked dried chipotle powder (Cayenne will do if you must.)
• 4 (15 ounce) cans crushed tomatoes, with juice
• 1 (12 ounce) can tomato paste
• 1 tablespoon sugar
• 1 (8 ounce) can Ortega diced chilies
• 2 dried New Mexico chiles
• 1 pint beer, (I usually use brown ale, you can use a pint of chicken stock if you wish to avoid beer)
• 4 tablespoons masa harina

Equipment Needed

• Large pan
• Paper towels
• Crock Pot
• Sauce pan
• Sharp knife
• Plate
• Spoon
• Blender

Instructions

1. Place the crushed tomatoes, tomato paste, sugar, and Ortega diced chilies in a crock pot set on high.

2. Cook the salt pork in a large pan over medium-high heat to render its fat. Remove the salt pork and save half of the drippings.

3. Well brown half of the meat. It’s important to get a good sear for maximum flavor development.

4. Drain the browned meat on paper towels to remove excess grease.

5. Cook the other half of the meat, ensuring it’s nicely browned as well.

6. When the second batch of meat is done, put the first batch into the crock pot. Drain the second batch on paper towels and add it to the crock pot.

7. Wipe the pan clean.

8. Add the rest of the reserved drippings to the pan.

9. Sauté (stir-fry) the onions and jalapenos until they’re almost translucent, about 5-10 minutes.

10. Add the garlic and spices (chili powder, cajun seasoning, salt, cumin, Mexican oregano, and smoked dried chipotle powder) and sauté for another 4 minutes, stirring constantly to prevent burning. This step is crucial for blooming the spices and unlocking their full flavor potential.

11. Place the last of the meat and the vegetables into the crock pot, and mix well.

12. Place the beer (or chicken stock) in a saucepan over medium-high heat.

13. KEEP AN EYE ON IT! It boils easily, and boiled over beer is a mess to clean up!

14. Prepare the dried New Mexico chiles: Carefully split them in half with a sharp knife, and seed and vein them. Removing the seeds and veins reduces the heat level, allowing the fruity flavor of the chiles to shine.

15. Place the chile halves in the beer and cook at a slow boil for 10 minutes. This rehydrates the chiles and infuses the beer with their flavor.

16. Remove the saucepan from the heat.

17. Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon. Discard the skin.

18. Repeat until all chile halves are cleaned.

19. Place the pulp with a bit of the beer in a blender and puree.

20. Add the puree and the remaining beer to the crock pot.

21. Mix well.

22. Cover the crock pot.

23. Reduce heat to low.

24. Cook for 8-10 hours, or until the meat is very tender. The longer it simmers, the richer the flavor becomes.

25. Mix the masa harina with a cup of cold water to form a slurry. This prevents lumps from forming when added to the hot chili.

26. Stir the masa harina slurry into the crock pot.

27. Cook for another 30 minutes to thicken.

28. Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread. Top with chopped onions and fresh chopped cilantro.

Expert Tips & Tricks

• Don’t skip the searing! Browning the meat is crucial for developing a rich, complex flavor. Work in batches to avoid overcrowding the pan, which can steam the meat instead of searing it.
• Spice it your way: Adjust the amount of jalapenos and chipotle powder to suit your preferred level of heat.
• Deglaze for extra flavor: After browning the meat and sautéing the vegetables, deglaze the pan with a little beer or chicken stock to scrape up any browned bits (fond) from the bottom. Add this flavorful liquid to the crock pot.
• Make it ahead: This chili is even better the next day! The flavors have more time to meld and deepen.
• Consider adding a tablespoon of cocoa powder along with the spices for an unexpected depth of flavor.

Serving & Storage Suggestions

Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, avocado, green onions, or a dollop of Greek yogurt.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave.

Nutritional Information

(Note: Estimated values and may vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	7g	35%
Cholesterol	110mg	37%
Sodium	1100mg	46%
Total Carbohydrate	35g	12%
Dietary Fiber	7g	28%
Sugars	15g	N/A
Protein	45g	90%

Variations & Substitutions

• Vegetarian Chili: Substitute the round steak with 3-4 cans of your favorite beans (kidney, pinto, black beans) and add extra vegetables like bell peppers, corn, and zucchini.
• Gluten-Free: Ensure your beer and cajun seasoning are gluten-free.
• Spicy Chili: Add more jalapenos, cayenne pepper, or a dash of hot sauce.
• White Chicken Chili: Replace the round steak with shredded chicken and use white beans (cannellini or great northern beans).
• Venison Chili: A great way to use up venison steaks.

FAQs (Frequently Asked Questions)

Q: Can I use ground beef instead of round steak?
A: Yes, you can. However, round steak adds a richer, more robust flavor when slow-cooked. If using ground beef, brown it thoroughly and drain off any excess grease before adding it to the crock pot.

Q: I don’t have smoked dried chipotle powder. What can I use?
A: Cayenne pepper is a good substitute, though it won’t have the same smoky flavor. You can also add a pinch of smoked paprika for a similar effect.

Q: Can I skip the beer?
A: Yes, you can substitute the beer with an equal amount of chicken or beef stock. The beer adds depth of flavor, but the chili will still be delicious without it.

Q: What if my chili is too thick?
A: Add a little more beer or stock to thin it out.

Q: What if my chili is too thin?
A: Continue cooking it uncovered for another 30 minutes to allow some of the liquid to evaporate, or add a little more masa harina slurry.

Final Thoughts

This Crock Pot Chili is more than just a recipe; it’s an invitation to create a culinary experience. Gather your ingredients, follow the steps, and let the aroma fill your kitchen as this masterpiece simmers to perfection. Don’t be afraid to experiment and make it your own. I hope this chili becomes a cherished tradition in your home, bringing warmth, flavor, and a touch of spice to your table for years to come. Now, go ahead and make some memories!