Nothing drives away the chill of winter like a big heaping portion of smoky, spicy, beefy Chili. Thanks to the Suvie Slow Cook mode you can let this Chili cook all day long for the best, most tender pieces of beef. We use whole pieces of chuck beef for a Texas-style chili that’s slow cooked with smoky chipotle pepper, tomato, cumin, lots of garlic, and kidney beans. If you want to dial back the heat you can omit the chipotle pepper, but feel free to add some smoked paprika to mimic the smokiness without all of the heat. Served over a bowl of white rice and garnished with sour cream and scallions this dish is a treat for all of the senses.
My Cook: Beef Chili
- 1 1/2 lbs chuck beef, cubed
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 chipotle in adobo, minced (or substitute 1 tsp smoked paprika)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 cup tomato puree
- 1 (14.5 oz) can red kidney beans
- ½ cup water or beef stock
- ½ cup white rice
- Sour cream
Pat beef dry with paper towels and season generously with salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the beef in an even layer and cook, without moving, for 2-3 minutes per side until browned.
Transfer the beef to a Suvie pan.
Reduce heat to medium and add the onion, garlic, and adobo pepper.
Cook, stirring frequently for 2-3 minutes, being sure to scrape the bottom of the skillet to remove the fond (the browned bits of beefy goodness stuck to the bottom of the pan). After 2-3 minutes add the cumin and dried oregano. Cook for 30 seconds until fragrant, then add the beef stock or water to deglaze the pan and remove from heat.
Add the kidney beans, tomato puree, and onion mixture to the beef stirring to combine.
Place rice in a starch pan and insert into your Suvie. Place the chili into one of the top zones of your Suvie. Fill reservoir, enter the Slow Cook settings, and Cook Now or Schedule.
My Cook > Slow Cook Settings
Low, 8 hours
Starch: 15 minutes
Once the cook is complete, fluff the rice and adjust seasoning to taste. Stir chili to reincorporate and season to taste with salt and pepper. Thinly slice scallions for garnish.
Divide the rice evenly between bowls and top with the beef chili. Garnish with scallions and sour cream.
This rich and robust Chili should be pairing with a suitably muscular wine. Argentina Malbec is the perfect compliment to this dish. The wine works best when paired with umami rich foods and it will really bring out the smokey and earthy notes in the Chili.