This beef-and-bean chili uses pinto beans, beer and green chiles. Crema Mexicana is more liquidy than American sour cream, and the flavor is smoother. Serve this with cornbread or whole wheat tortillas.
1-1/2 lbs. lean ground chuck or sirloin
1 large yellow onion
2 cloves garlic, minced
15-oz. can pinto beans, rinsed and drained
2, 14-oz. cans diced tomatoes with green chiles, such as Rotel, with their juice
6-oz. can tomato paste
7-oz. can diced roasted green chiles
3/4 cup Mexican beer (not dark)
2 tsp. chili powder
1-1/2 tsp. pure ancho chile powder
1 tsp. ground cumin
1 tsp. dried oregano, savory, or marjoram
Salt to taste
Shredded sharp cheddar cheese
Sour cream or crema Mexicana
Chopped fresh tomatoes
Chopped green onions
Chopped fresh cilantro
Warm cornbread or whole wheat tortillas
In a large skillet over medium-high heat, cook the ground beef, onion and garlic until the meat is no longer pink, breaking up any clumps; drain off the fat.
Transfer meat mixture to the slow cooker, and add the pinto beans, tomatoes, tomato paste, chiles, beer, chili powder, ancho powder, cumin and oregano, and stir to combine. Cover and cook on LOW for 8 or 9 hours, stirring occasionally if possible, or on HIGH for 4 to 5 hours. The last hour; season with salt. The longer you let the chili simmer, the better it gets, up to a point, of course.
Serve the chili in bowls with plenty of toppings and warm cornbread or whole wheat tortillas.
6 to 8 servings
We used black beans instead of pinto beans, and we used 1 tsp. each of regular and medium-hot chili powders.