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My slow cooker is my best friend – especially this time of year! There’s so much to do and so little time to do it, right?
The thing I really love about this Chuck Wagon Chili Slow Cooker Recipe is that it’s so unique with beer, cinnamon and even chocolate as some of the ingredients. Plus, it has big chunks of boneless beef chuck instead of ground beef.
While this isn’t a 5 ingredient recipe, I think you’ll agree it’s worth the extra effort to make this incredibly flavorful dish.
I love making chili and this one just one of many recipes here on the blog for this hearty dish!
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FAQ About Chuck Wagon Chili
Here are some frequently asked questions about this recipe:
Why do you put Masa in chili?
Masa flour is added to help thicken your chili and it gives it a subtle corn flavor also.
What can I use instead of masa flour?
There isn’t really a great substitute for masa flour. Your best bet is to use cornstarch, tapioca or instant potato granules.
You can choose to omit this and instead use tomato paste to thicken the chili.
Why do you add semi-sweet chocolate to the chili?
Using chocolate adds more depth by enhancing the beef flavor.
What is a dark Mexican beer?
In Mexico, Negra Modelo is the best-selling beer. It is a lager that is made with a slow brewing process for a rich and smooth taste.
Chuck Wagon Chili – Slow Cooker Recipe
This delicious recipe is a take on Emeril Lagasse and it’s full of big, bold flavors – even chocolate and cinnamon!
Ingredient List
For the Spice Mixture
- 1/4 cup chili powder
- 2 tablespoons whole cumin seeds
- 1 teaspoon cayenne
- 3/4 teaspoon ground cinnamon
- 2 teaspoons oregano
- 3 bay leaves
- 2 teaspoons brown sugar light or dark – I used dark
For the Chili
- 4 lbs. boneless beef chuck cut into 2 inch cubes
- 1 teaspoon freshly ground black pepper
- 2 tablespoons salt
- 3 tablespoons oil
- 3 medium sweet or white onions coarsely chopped
- 1 1/2 cups chopped celery
- 6 cloves minced garlic
- 2 jalapenos diced
- 12 oz dark Mexican beer
- 2 tablespoons tomato paste
- 1 28 oz can crushed or diced tomatoes
- 1 oz semi-sweet chocolate chips
- 3 tablespoons masa flour
Optional Garnish
- Grated Cheddar cheese
- Chopped Green Onions
- Sour Cream
- Cilantro
Directions
- Put together your spice mixture and set aside.
- Put 1/2 the oil in your skillet and turn onto high heat.
- Season your meat with the salt and pepper.
- Brown the outside of your beef in batches, adding more oil when needed. Do not cook your meat all the way through, you just want a crust on the outside about 2 minutes on each side.
- Throw the meat into your 6 qt or larger slow cooker.
- Add the onion, celery to the skillet and saute until they begin to soften.
- Stir in the crushed tomatoes, beer and tomato paste and simmer for 3 minutes
- Add the garlic, jalapenos and spice mixture to the skillet, stir and simmer for 1 minute.
- Pour this over the beef in your slow cooker and cook on low for 6-8 hours until the beef is tender.
- Stir in the parsley and cilantro leaves and serve.
- Stir in the masa harina and chocolate chips and stir until they are melted.
Recipe Notes
Save yourself the trouble and have your butcher cut your chuck roast into cubes, it’s free!
Find More Slow Cooker Recipes
If you love slow cooker recipes as much as I do, you’ll want to pin and bookmark these recipes – they’re two of my go-to favorites. On cold dreary New England winter days, they’re nothing better than one of these great comfort foods in the slow cooker!
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