Smoky Beef Chili with Corn and Avocado salsa

Yep!  Another slow cooked meal with yummy freshness! Also from The New Slow Cooker
Well part of the reason is that here in Southern California it's still in the 80s in the day and I don't want to heat up the house.  Another reason is that I don't really have a functioning kitchen.  So my slow cooker is the best choice.  This chili is spicy with chipotle chili powder and the chipotle chilis in adobo but it's not super high on the Skoville heat list unless you put too much red chili flakes in.  The corn salsa and the garnish of sour cream balance out the spice and of course a Margarita or cold beer would make it perfect:

smoky beef chili with corn salsa

Smoky Beef Chili

Ingredients:

Chili:

4 lbs boneless beef chuck, trimmed of most fat and cut into 3/4" cubes

salt and freshly ground pepper

1/4 cup avocado oil ( or other high smoke oil)

2 large onions, coarsely chopped

8 cloves of garlic, sliced

2 chipotle chilis in adobo sauce, finely chopped

2 Tbs. chipotle chili powder

2 tsp ground cumin

1 tsp dried Mexican oregano

3/4 tsp red pepper flakes

1 cup tomato paste

2 cups beef stock

Corn Salsa

Method:

Season the beef generously with salt and pepper.  In a heavy fry pan over high heat warm the oil.  When the oil is hot add half of the beef and sear, turning as needed to brown evenly, about 5 minutes total

Using a slotted spoon transfer the beef to a plate. 

Repeat with second half of beef

Pour most of the fat off the pan and return to heat.

Add onions and sauce until softened, about 6 minutes

Add the garlic and cook for 1 more minute

Add the chipotle chilis and sauce, chili powder, cumin, oregano, red pepper flakes, and tomato paste.  Stir well and cook for 2 minutes

Pour in 1 cup of stock to dislodge and browned bits and stir well.

Transfer to slow cooker.  Add 1 tsp salt and several grinds of fresh pepper and 1 cup of stock ( add an extra cup of stock if you like soupier chili)

Add the beef and stir

Cover and cook on low for 5 hours.  The meat should be very tender

Ladle the chili into a bowl and top with a generous serving of salsa and a dollop of sour cream.

Corn Salsa:

2 cups fresh or frozen corn kernels

2 cups grape or cherry tomatoes, cut in half

1 avocado - choose a perfect one-cubed

4 green onions, chopped fine including the light green parts

1/2 cup lime vinaigrette

Toss well

Lime Vinaigrette:

2 tsp Dijon mustard

1 clove garlic, minced

2 Tbs white wine vinegar

2 tsp lime zest

1/4 cup lime juice

1/2 cup olive oil