Ingredients for Crock Pot Beef Chili With Chili Creme Fraiche
- Chuck Steaks
- 4 slices streaky bacon
- Onion
- Garlic Cloves
- Celery Ribs
- Red Chilies
- Chopped Tomatoes
- 3 tbsp tomato paste
- Red Kidney Beans
- Oregano Leaves
- Ground Cumin
- Ground Coriander
- Fennel Seed
- Paprika
- Cayenne Pepper
- 2 tbsp unsweetened cocoa powder
- Black Pepper
- Ground Cinnamon
- 4 cups beef stock
- Fresh Coriander
- 2 tbsp olive oil (or other frying oil)
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How to Make Crock Pot Beef Chili With Chili Creme Fraiche
- Brown 1 lb ground beef in batches in a large pan. Add each browned batch to your slow cooker.
- Add 4 slices streaky bacon to the pan and fry until golden brown.
- Remove bacon with a slotted spoon and add to the slow cooker. Reserve bacon fat in the pan.
- Add 1 large onion (chopped), 2 cloves garlic (minced), 2 stalks celery (chopped), 2-3 chili peppers (finely chopped), and 1 bay leaf to the pan. Sauté in the reserved bacon fat for 2-3 minutes.
- Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, and 1/2 tsp smoked paprika. Cook until softened, then add to the slow cooker.
- Add 28 oz canned crushed tomatoes, 4 cups beef stock, 3 tbsp tomato paste, 1/2 tsp ground cinnamon, 2 tbsp unsweetened cocoa powder, and 1/4 tsp black pepper to the slow cooker.
- Cover and cook on low for 8-10 hours.
- 30 minutes before serving, stir in 1 (15-ounce) can kidney beans (drained and rinsed).
- Just before serving, stir in 1/4 cup chopped fresh cilantro.
- Serve hot over white rice, baked potatoes, or both. Drizzle generously with chili crème fraîche and garnish with chopped red onions (optional).
- **To make the Chili Crème Fraîche:**
- Combine 400g crème fraîche, 1 tsp chili powder, 1/2 tsp cumin, 3 tbsp lime juice, 3 tbsp chopped fresh cilantro, and 3 tbsp chopped fresh parsley in a blender.
- Blend until smooth. Cover and refrigerate overnight for best flavor.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
57g
Fat
151g
Carbs
43g
