Jimmy Fallons Crock-pot Chili |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Late night talk show host got himself a dandy slow cooking meal in this recipes and can't wait for cooler weather to try it! Ingredients:
2 tablespoons olive oil |
3 1/2 pounds ground chuck beef, ground for chili |
coarse salt and freshly ground pepper |
1 large white onion, chopped |
3 cloves garlic, finely chopped |
1/2 habanero chile, seeded and very finely chopped |
1/4 cup chile powder |
1 tablespoon dried oregano |
1 1/2 teaspoons ground cumin |
1/4 teaspoon cayenne pepper |
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices |
1/3 cup chopped fresh cilantro, plus more for serving |
1 (12-ounce) bottle amber beer |
2 (15-ounce) cans kidney beans, drained and rinsed |
tortilla chips, for serving |
shredded cheddar cheese, for serving |
chopped tomatoes, for serving |
sour cream, for serving |
lime wedges, for serving |
Directions:
1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
3. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
4. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.
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