Slow-Cooker Beef Chili with Beer and Lime Sour Cream

-
Category
American
-
Cusine
American
What do you need?
How to make?
Ingredients
2 pounds lean ground beef
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 can diced tomatoes with green chilies, undrained
1 bottle of beer or lager of your choice
2 cans kidney beans, drained and rinsed
For the Lime Sour Cream:
1 cup sour cream
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
Directions
In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix. Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute. Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours. Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours. Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.