crockpot chili

"What's for Dinner Honey?" 

Two things we love about this chili recipe from Jill: 1) beer is used, and can be consumed in the making  2) it's a walk away recipe. Put it in the crock pot and forget it for 5 hours- which is just about perfect for Betty's memory these days.

Beer & a Crock Pot Chili for 8- from Jill

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

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.

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.

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.

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.