Jimmy Fallon's Crock-Pot Chili

(1,917)
Servings:
8

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Ingredients

  • 2 tablespoons olive oil

  • 3 ½ pounds ground chuck beef, ground for chili

  • Coarse salt and freshly ground pepper

  • 1 large white onion, chopped

  • 3 cloves garlic, finely chopped

  • ½ habanero chile, seeded and very finely chopped

  • ¼ cup chile powder

  • 1 tablespoon dried oregano

  • 1 ½ teaspoons ground cumin

  • ¼ teaspoon cayenne pepper

  • 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices

  • 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.

    4099_022309_chili.jpg
Originally appeared: The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, Episode 4069

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