Chili con carne in a slow cooker
8 servings
600 minutes
Chili con carne is a dish with a rich history traditionally associated with Mexican and Texan cuisine. However, this version is adapted for a slow cooker and brought into Korean cuisine, where special attention is paid to the depth of flavor and harmony of ingredients. In this recipe, tender beef slowly stewed with crispy bacon, tomatoes, and aromatic spices acquires a rich, spicy flavor with a hint of smokiness from chipotle and jalapeño. Corn tortillas turned into a thick sauce add textural complexity and softness. The dish is finished with fresh cilantro and lime juice that give it brightness and freshness. Chili con carne is perfect for a cozy family dinner or friendly gatherings when you want to enjoy a hearty, warming, and flavorful meal.
1
Fry the chopped bacon in a pan for 8 minutes until crispy. Then transfer it to the multicooker, keeping the fat.
- Bacon: 220 g
2
Cut the beef into 4 cm cubes, dry with paper towels, and season with salt and pepper. Heat 2 teaspoons of bacon fat in a skillet over medium-high heat. Brown half of the beef for 10 minutes, then transfer to a slow cooker. Repeat with another 2 teaspoons of fat and the second half of the meat.
- Beef: 2200 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour 2 teaspoons of fat into the pan again and heat it over medium heat. Add chopped onion, jalapeño, chili powder, cumin, and a pinch of salt. Fry for 5 minutes until the onion becomes soft. Then add minced garlic and cook for another 15 seconds. Pour in the tomatoes, stir, bring to a boil and transfer to the multicooker.
- Onion: 1 head
- Jalapeno pepper: 3 pieces
- Chili powder: 3 tablespoons
- Ground cumin (zira): 2 tablespoons
- Garlic: 5 clove
- Chopped tomatoes in their own juice: 800 g
4
Tear the tortillas into medium-sized pieces, place them in a deep microwave-safe bowl, pour in 1 cup of chicken broth, and microwave on high for 2 minutes - it should turn into a mushy mass. Then blend this mass in a blender for 1 minute, after which transfer it to a multicooker. Also add 3 cups of broth, medium chopped chipotle, and sugar.
- Corn Tortillas: 6 pieces
- Chicken broth: 4 glasss
- Canned Chipotle Peppers: 2 pieces
- Sugar: 2 teaspoons
- Chicken broth: 4 glasss
5
Close the multicooker, set the 'low stew' mode for 9 hours. After 8 hours, add rinsed beans. Before serving, sprinkle with chopped cilantro and season with lime juice, salt, and pepper.
- Canned red beans: 1200 g
- Fresh cilantro (coriander): 6 g
- Lime juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste