Slow Cooker Cowboy Chili
 
Prep time
Cook time
Total time
 
A slightly sweet and savory BBQ chili that sits in the crockpot as the flavors join.
Author:
Recipe type: Soups
Serves: 8
Ingredients
  • 1½ tablespoons butter or cooking oil
  • 1 medium onion, diced
  • 2 carrots, peeled and cut into ¼" slices
  • salt
  • pepper
  • ¼ cup red cooking wine or beef broth
  • 1 lb. lean ground beef
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 cup water
  • ⅓ cup BBQ sauce (I prefer Sweet Baby Ray's original)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon cumin
  • 1½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon ground mustard
  • ½ teaspoon coriander
  • 2 cans pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can navy beans, rinsed and drained
Directions
  1. In a large saucepan, melt butter on medium high heat. Once pan is hot to sizzle, add chopped onion and sliced carrots. Generously season with salt and pepper. Cook a little above medium heat for 15 minutes, stirring occasionally to avoid burning. During the last 5 minutes of cooking, add wine or broth to pan and deglaze by scraping bottom of pan with wooden spoon and stirring vegetables. Once liquid has reduced, add beef and cook until just barely browned. It is okay if there is a little pink; it will finish cooking in the crockpot.
  2. In your crockpot* add canned tomatoes, tomato sauce, water, BBQ sauce, Worcestershire sauce, brown sugar, cumin, chili powder, garlic powder, ground mustard, and coriander. Stir until ingredients are well incorporated. Drain and rinse cans of beans. Add to mixture. Stir meat mixture into crockpot. Cover and cook on low setting for 5 hours.* Stir and serve warm with your choice of toppings.
Notes
*If you choose stovetop, add these ingredients to a large pot. Bring mixture to a boil, cover, and reduce heat to a low simmer. Simmer for 30 minutes before serving.
Recipe by Breezy Bakes at https://www.breezybakes.com/slow-cooker-cowboy-chili/