Black chili stew

Black chili stew

Fiery, spicy, rich and filling: this is the black chili stew! Today there is a #recipe for everyone who likes to eat spicy food. This time we use the #CrockPot (also known as the #SlowCooker ) to prepare it. If you don't like it so spicy, you can simply keep this recipe a little milder by using fewer chilies.

The #Landhaus team wishes you a good appetite.


  • 1 tbsp oil
  • 2 onions chopped
  • 3 cloves of garlic chopped
  • 500 g ground beef
  • 500 g beef goulash, finely diced
  • 1 can of large can tomatoes, mashed with liquid
  • 250 ml beer dark beer
  • 200 ml coffee
  • 2 cans of small tomato paste
  • 200 ml instant or homemade beef broth
  • 50 g brown sugar
  • 2 tbsp chili powder
  • 1 teaspoon ground cumin
  • 1 tsp baking cocoa
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • Salt
  • pepper
  • 3 cans of kidney beans without juice
  • 2-4 chili peppers, deseeded and finely diced, fewer = less sheep


Heat the oil in a large pot and brown the onions, meat cubes and mince for about 10 minutes. Pour off fat. Add the meat to the crockpot and mix in the remaining ingredients (except the beans).

Use spices (especially the chili peppers) carefully, as they become more intense when cooking. Cook the chili on HIGH for five hours, then add the beans and let it simmer on LOW for another two hours.

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