Smoky Slow Cooker Chili

In a large skillet over medium-high heat, add enough canola oil to coat the bottom of the pan. Brown the chuck on all sides, about 1-2 minutes on each side. Remove the meat and add to the crock pot.

Decrease the heat in the pan to medium; add the onion, bell peppers, and garlic. Season with salt and pepper to taste. Sweat the mixture, while scraping the bottom of the pan to lift up the brown bits. Once the onion and pepper mixture is slightly softened, about 5 minutes, add it to the crock pot.

In the bowl of a small food processor (or measuring cup using an immersion blender), add the chicken stock, arbol chiles, chipotle in adobo, adobo sauce, cumin, cayenne, 1 teaspoon salt, and corn meal. Blend until the mixture is smooth. Add seasoning mixture to the crock pot. Also add the diced tomatoes, black beans, and pinto beans.

Turn on your slow cooker and set it to low. Allow the chili to cook for 8 hours. Serve with sour cream, shredded cheese, sliced green onions, and tortilla chips.