This Epic Chili Bar Is The Easiest Party You'll Ever Throw
Touchdown CROCK POT.
It's Super Bowl season! A time of year dedicated to drinking beer and watching super-fit men smash into each other.
But let's be real: You're here for the food. Like, for instance, CHILI topped with ALL THE THINGS. Make it in the slow cooker so you can dedicate some time to beer-drinking while the slow cooker does the work.
When I say ALL OF THE THINGS, I mean ALL OF THE THINGS.
BTW, if you're just dying to make this chili now and don't have a slow cooker yet, BuzzFeed's Food Editor, Sarah DiGregorio loves this programmable slow cooker ($50).
Here's a step-by-step photo guide to making the chili and assembling the toppings bar. You can find the full recipe at the end of the post.
1. Here's what you'll need to make chili for 8 to 12 people.
2. Put the meat in the slow cooker and season it with salt and pepper.
3. Then add the spices: chili powder, cumin, and garlic powder.
4. Mix it all together with your hands so that the meat is evenly seasoned.
Break it into little clumps as you go, but you don't want to mix it up too much, otherwise the meat will get tough. You can break up any big clumps after the chili is cooked.
5. Then, add some chopped onions, tomato paste, and chopped canned chipotle chiles in adobo.
6. Time to layer on the beans: I mixed three kinds (kidney, black, and cannellini), but you can use one or two.
7. Top the beans with canned diced tomatoes and then add a bottle of stout beer.
8. Cover the slow cooker with the lid and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
9. Once the chili is done, give it a good stir and break up any bigger chunks of meat.
10. Set up your toppings bar! These are the toppings I like best, but you do you.
That's it! Set the slow cooker to warm and let everyone top their bowls.
Even if it's mostly junk food, that's totally OK.
Classic Slow Cooker Chili with Toppings Bar
Recipe by Lindsay Hunt
Serves 8 to 12
2 pounds ground beef (preferably 80% lean)
Kosher salt and black pepper
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon garlic powder
1 large onion, chopped
¼ cup tomato paste
2 tablespoons chopped chipotles in adobo (from a can of chipotles in adobo)
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce)can white beans (such as great northern, cannellini, or navy), drained and rinsed
2 (28-ounce) cans diced tomatoes, drained
1 (12-ounce) stout beer
Assorted toppings, such as avocado, sour cream, grated cheddar, cilantro, and potato chips (see above graphic)
Put the meat in the slow cooker and season it with one tablespoon salt and 1 teaspoon pepper. Add the chili powder, cumin, and garlic powder. Mix the meat gently with your hands so it's evenly seasoned, breaking it into little clumps as you go.
Add the onion, tomato paste, and chopped chipotles in adobo. Top with the beans, then the tomatoes, and beer. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. Remove the lid and stir the chili so everything is evenly distributed. Break up any bigger chunks with the spatula. Taste the chili and add more salt and pepper if necessary. Turn the slow cooker to warm and serve it with toppings.