Slow-Cooked Chipotle Chili

Slow-Cooked Chipotle Chili

Category: Entertaining

  • Recipe serves 11 servings

  • Prep Time 20 min

  • Cook Time 4 hr 30 min


  • 1/2 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1 medium onion, chopped

  • 1 clove garlic, finely chopped

  • 1/4 cup all-purpose flour

  • 1 Tbsp. chili powder

  • 2 tsp. chipotle chili powder

  • 2 lbs. boneless beef stew meat, cut into 1-inch pieces

  • 1 cup beer or water

  • 1 can (28 oz.) diced tomatoes , undrained

  • 2 cans (15 oz. ea.) black beans or cannellini or white kidney beans, rinsed and drained


  • Spray slow cooker with nonstick cooking spray; set aside.

  • Melt 1/4 cup I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook onion, stirring frequently, until tender, about 4 minutes. Stir in garlic and cook 1 minute. Turn into slow cooker.

  • Combine flour and chili powders in large bowl. Add beef and toss to coat.

  • Melt 2 tablespoons Spread in same skillet and brown 1/2 of the beef, stirring occasionally, about 4 minutes. Turn into slow cooker. Repeat with remaining Spread and beef. Pour beer into skillet and bring to a boil. Boil 2 minutes, scraping up any browned bits from bottom of skillet. Pour into slow cooker.

  • Stir remaining ingredients into slow cooker. Cook covered at HIGH 4 hours or until beef is tender.

  • Serve, if desired, with your favorite chili toppings, such as shredded cheddar cheese, sour cream, sliced green onions and tortilla chips.

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