Looking for a delicious meaty chili! Make this Alton Brown’s Copycat Crockpot Chili.
One week I was trying to find a recipe to use chipotles in adobo from making my chicken tinga tacos. (If you haven’t used chipotle peppers they add such a great flavor to anything).I always hate throwing away an entire container of chipotle peppers since I only use two for the recipe. I found Alton Brown’s Pressure Cooker Chili.
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Alton Brown makes his chili in a pressure cooker but since I don’t pressure cook I thought I would try it out in my slow cooker.
Guess what… It’s just as delicious! I do recommend using at least two kinds of meat. It really adds to the flavor but even with just one meat with all the other flavors in the recipe its bound to be yummy.
This chili does have a kick to it so be warned. It is also very meaty, which I love.
Lots of Leftovers- Alton Brown’s Copycat Crockpot Chili
One of my favorite parts of making chili is using it in different meals! I love using the leftover to make chili baked potatoes or chili nachos.
Want More Chili Recipes?
Need A New Crock Pot?
My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Alton Brown’s Copycat Crock Pot Chili
- 3 pounds stew meat beef, pork, and/or lamb
- 2 teaspoons peanut oil
- 1 1/2 teaspoons kosher salt
- 12 ounces beer preferably a medium ale. Gluten free beer options are Omission Pale Ale or New Belgium
- 16 ounces salsa
- 30 tortilla chips
- 2 chipotle peppers canned in adobo sauce chopped
- 1 tablespoon adobo sauce from the chipotle peppers in adobo
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
- Heat pan over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in slow cooker.
- Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
- Scrape the browned bits from the bottom of the pot. Add the meat back to the slow cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Cook on high for 3 hours or low for 5 hours.
- Top with shredded cheese, sour cream or avocado!