Slow-Cooker Smoky Beef and Bean Chili

Serves 4
Hands-On Time: 15m
Total Time: 8hr 15m

Ingredients

* 2 15.5-ounce cans kidney beans, rinsed
* 1 28-ounce can diced tomatoes
* 12 ounces lager beer
* 3/4 pound beef chuck, cut into 3/4-inch pieces
* 1 medium yellow onion, chopped
* 2 cloves garlic, chopped
* 2 tablespoons tomato paste
* 2 tablespoons all-purpose flour
* 2 tablespoons chili powder
* 1 to 3 teaspoons chopped chipotles in adobo sauce
* kosher salt
* corn bread, sour cream, grated Cheddar, chopped red onion, and fresh cilantro sprigs, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the beans, tomatoes and their juices, beer, beef, yellow onion, garlic, tomato paste, flour, chili powder, chipotles, and ¾ teaspoon salt.

2. Cover and cook until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Serve with the corn bread, sour cream, Cheddar, red onion, and cilantro.