Crockpot Carne Asada Beer Chili
If you are in a hurry, you can skip searing the meat and just add it directly to the crockpot. However, I find that searing the meat really boosts the flavor. To make in the oven: Preheat the oven to 325 degrees F. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook for 4-5 hours, stirring once or twice. Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking. Plate as directed above
If you are in a hurry, you can skip searing the meat and just add it directly to the crockpot. However, I find that searing the meat really boosts the flavor. To make in the oven: Preheat the oven to 325 degrees F. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook for 4-5 hours, stirring once or twice. Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking. Plate as directed above
- 4 tablespoons olive oil
- 2 tablespoons chili powder
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 large onion finely chopped
- 3 tablespoons tomato paste
- kosher salt and pepper to taste
- 4 cloves garlic minced or grated
- 2 pounds carne asada meat or flank steak
- a good pinch of salt and pepper
- 2 tablespoons apple butter
- 1 can fired roasted diced tomatoes
- 1 tablespoon dark chocolate cocoa powder or cacao powder
- 1 (12 ounce) beer
- 4-6 cup low sodium chicken broth
- 1-2 ( 14 ounce) cans pinto and or black beans rinsed or drained
- sliced avocado shredded cheddar cheese, fritos, grilled corn, limes, sliced ja
- 4 russet potatoes cut into wedges
- 2 teaspoon chipotle chili powder
- Carbohydrate 213.120327488943 g
- Cholesterol 0 mg
- Fat 24.1475525093699 g
- Fiber 21.7745622292472 g
- Protein 25.4842262488238 g
- Saturated Fat 3.54948650131277 g
- Serving Size 1 1 recipe (2053g)
- Sodium 236.929250013483 mg
- Sugar 191.345765259696 g
- Trans Fat 1.34630675029863 g
- Calories 1113 calories
Step-by-step
- Heat a large heavy bottomed skillet, grill pan or grill to high heat.
- Rub the steak all over with olive oil and season with salt and pepper.
- Sear the meat on both sides until light char marks appear, about 3 minutes.
- Add the meat to the crockpot bowl.
- To the crockpot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired).
- Cover and cook on low for 6-8 hours or on high for 5-6 hours. I recommend cooking on low if possible.
- Just before serving, shred the meat with two forks. It should easily fall apart.
- Stir in the beans.
- If you like a soupy chili, add more chicken broth to your liking.
- To serve, divide the chili among bowls and top with seasoned baked potato wedges (recipe below), sliced avocado, cheddar cheese, Fritos, grilled corn and jalapeños.
- Pre-heat the oven to 425 degrees F.
- Line two baking sheets with parchment paper or grease with a little olive oil.
- In a large bowl, toss the fries with olive oil.
- Add the chipotle chili powder, honey, salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets).
- Bake for 20 minutes, remove and toss, then bake for another 15-20 minutes.
- I like to start checking them at 15 minutes just to make sure that none are burning or getting too crisp.
My Crockpot Carne Asada Beer Chili Adventure
As a busy working mom, finding time to cook delicious and hearty meals can feel like a constant uphill battle. Weekends often become a blur of errands and family time, leaving little room for elaborate culinary creations. That’s why I’ve become such a huge fan of slow cookers. They’re my secret weapon for effortlessly creating flavorful meals that require minimal hands-on time. This Crockpot Carne Asada Beer Chili recipe is a perfect example – a testament to the power of letting time and low heat work their magic. The rich, savory flavors develop beautifully over hours, transforming humble ingredients into a comforting and satisfying dish that everyone in my family loves.
The beauty of this chili lies in its simplicity and adaptability. While searing the carne asada adds a depth of flavor I highly recommend, it's completely skippable on those extra busy evenings. The crockpot does the heavy lifting, transforming tough flank steak into incredibly tender shreds. The beer adds a subtle depth of flavor, complementing the smoky spices perfectly. I often use whatever beer I have on hand – a stout or a darker ale works wonders, lending a lovely complexity to the dish. And don't even get me started on the toppings! A fiesta of textures and tastes, from the creamy avocado and sharp cheddar to the crunchy Fritos and slightly sweet grilled corn, ensures that each bowl is a unique culinary experience.
This recipe isn't just for busy weeknights; it's perfect for game day, potlucks, or any occasion when you want to impress your guests without spending hours slaving away in the kitchen. The slow-cooked magic creates a chili that's both hearty and deeply satisfying. Plus, the leftovers are even better the next day! It’s one of those recipes that seems to improve with age, the flavors melding and intensifying with each passing hour. I often double the recipe so I can have leftovers for lunches throughout the week. This chili is my go-to when I need a quick, healthy, and undeniably delicious meal that my family will devour. It's a recipe that truly embodies my love of simplicity, efficiency, and of course, incredibly good food.
The secret to this chili's success is not just the ingredients, but also the method. Slow cooking allows the flavors to meld and deepen, creating a harmonious blend of savory, smoky, and slightly sweet notes. The tender carne asada shreds easily, blending seamlessly with the rich chili base. Topped with the vibrant mix of baked potato wedges, avocado, cheese, Fritos, grilled corn, and jalapeños, this chili is a party in every bowl! It is a perfect balance of spicy, savory, and comforting, which always goes down well with my family and friends.
Ingredient Notes:
Feel free to experiment with the beans – kidney beans or even a mix of beans would also be delicious. The beer adds a unique flavor profile; choose one you enjoy. I've also added a tablespoon of dark chocolate cocoa powder for an unexpected depth of flavor but it’s totally optional. You can easily adjust the spice level to your liking, adding more or less chili powder depending on your preference.
Serving Suggestions:
Serve with warm tortillas for a complete meal. A dollop of sour cream or Greek yogurt adds a cooling contrast to the spicy chili. For a festive touch, garnish with fresh cilantro and lime wedges.
Make Ahead Tip:
This chili tastes even better the next day! You can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
This Crockpot Carne Asada Beer Chili is more than just a recipe; it’s a shortcut to flavorful meals and a testament to the delicious possibilities that arise from embracing simple cooking techniques. Give it a try; I guarantee you won’t be disappointed!
