Ingredients

The following ingredients have 7 Servings
  • 1 pound lean ground beef
  • Salt & freshly ground black pepper (to taste)
  • 2 (15-ounce) cans black beans (rinsed & drained)
  • 1 (15-ounce) can pinto beans (rinsed & drained)
  • 1 (15-ounce) can kidney beans (rinsed & drained)
  • 1 chipotle pepper in adobo sauce (minced (scrape out & discart the seeds for less heat))
  • 1 teaspoon adobo sauce (more or less to taste)
  • 4 cloves garlic (minced)
  • 1 = (14.5-ounce) can fire-roasted (OR regular) diced tomatoes
  • 1 (12-ounce) bottle dark beer (such as Shiner Bock or Negro Modelo (OR you may substitute beef broth))
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons dried Mexican oregano
  • 1/4 teaspoon smoked paprika
  • sour cream, shredded cheese, fresh chopped cilantro

Instruction

  • Brown the ground beef in a large saucepan over medium-high heat until it is cooked through. Drain the grease and season with the salt and pepper to taste.
  • In a large slow cooker, combine the cooked ground beef, black beans, pinto beans, kidney beans, chiptole pepper, adobo sauce, garlic, diced tomatoes, beer, chili powder, cumin, coriander, Mexican oregano, and paprika. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Adjust the seasonings with additional salt and pepper, if desired. Serve with a dollop of sour cream, a pinch of shredded cheese, and a sprinkle of cilantro.