Rating: 3.5 stars 3.5
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Everyone who has tried it has loved this chili; serve with salad, cornbread, and biscuits and you've got yourself a winnin' meal!

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Recipe Summary

prep:
20 mins
cook:
6 hrs 40 mins
total:
7 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large pot and cover with 7 cups water; bring to a boil. Cook beans for 10 minutes. Reduce heat to low, cover pot, and simmer until beans are tender, about 1 1/2 hours; drain.

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  • Mix beans, 1 cup water, beef roast, barbeque sauce, chipotle peppers, cilantro, cooking wine, garlic, chili powder, cumin, beef bouillon powder, red pepper flakes, and liquid smoke together in a slow cooker.

  • Cook on High until meat shreds easily when chili is stirred, 5 to 7 hours (or cook on Low for 12 hours). Stir chili to distribute meat before serving.

Cook's Note:

Stir 1/8 teaspoon baking soda into water when boiling beans if you are using hard water.

Nutrition Facts

365 calories; protein 23.8g; carbohydrates 44.4g; fat 10.5g; cholesterol 38.6mg; sodium 419.8mg. Full Nutrition
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