Dinner: Slow-Cooker Chipotle Beef Chili

A variety of inexpensive beans supplement the relatively small amount of beef in this super-satisfying main dish. If you don't have 2 slow cookers, half (or all) of the chili can be made a day ahead and refrigerated. To reheat, transfer to Dutch oven and

Ingredients

4 can beans
1 can chipotle chiles in adobo
2 can diced fire-roasted tomatoes
2 large onions
2 medium medium green peppers
4 clove garlic
5 lb. beef chuck
2 tbsp. ground cumin
1 tbsp. dried oregano
salt and pepper
1 c. shredded Monterey Jack cheese
1 c. reduced-fat sour cream
1 c. packed fresh cilantro leaves
2 limes

Instructions

In large colander, drain beans. Rinse well and drain again. Remove 2 chiles from can of chipotle chiles in adobo and finely chop. Place in large bowl with 2 teaspoons adobo. Reserve another 4 teaspoons adobo for cooked chili, and reserve remaining chiles and adobo for another use.
To large bowl with chiles and adobo, add tomatoes, onions, peppers, and garlic; mix well. In another large bowl, combine beef, cumin, oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
In each of two 7-quart slow-cooker bowls, spread a generous layer of tomato mixture. Divide beef, then beans, between slow-cooker bowls and top with remaining tomato mixture. Cover slow cookers with lids and cook as manufacturer directs on high setting 6 hours.
Using slotted spoon, transfer solids to large serving bowl. Transfer cooking liquid from slow-cooker bowls to 8-cup liquid measuring cup. Remove and discard fat. Pour off and discard all but 4 cups cooking liquid. Stir reserved adobo into cooking liquid in cup; pour over chili in bowl and stir to combine. Serve with Monterey Jack, sour cream, cilantro, and limes on the side.