30ozcanned chopped tomatoes and green chilis3 (10 oz) cans, undrained
2chipotle peppers in adobodiced
¼cuppickled jalapeñosdrained of juice
1cupbeef stockcan also use beer
1tsp ground cumin
¼cupcold brew coffee (or strong brewed coffee)can also use 1 tablespoon espresso powder
Spray the slow cooker insert with olive oil cooking spray.
In a medium-size skillet, heat the olive oil over medium heat and sauté the chopped green peppers and onions until softened, about 4 minutes.
Stir in the minced garlic and sauté for 1 minute more. Sautéing the green peppers, onions, and garlic before slow cooking brings out the maximum flavor.
Add all the ingredients to the slow cooker, stir to combine, and cook for 3 ½- 4 hours on high or 6 hours on low.
Give the chili a good stir and serve with your favorite toppings.
Using smoked Brisket takes chili to the next level, but you can also substitute it with smoked Chuck Roast or cooked Ground Beef as an option.
The chipotle peppers in adobo sauce add a bit of heat and a nice smokey flavor. If heat is not your thing, use only one chopped chipotle pepper, or 1-2 tbsps. of just the adobo sauce from the can so you get the flavor without the heat of the chipotles.
If you are preparing this chili for game day, cook it the day before. That way all you have to do is warm it up and go for easy tailgate prep. Besides, chili is always the best the second day!
For a flavor twist, use beer instead of Beef stock. Porter, lager, or stout beer are good options.