Jimmy Fallon's Crock-Pot Chili

Name: Jimmy Fallon's Crock-Pot Chili
Ingredients: 2 tablespoons olive oil; 3.5 pounds ground chuck beef, ground for chili; Coarse salt and freshly ground pepper; 1 large white onion, chopped; 3 cloves garlic, finely chopped; 0.5 habanero chile, seeded and very finely chopped; 0.25 cup chile powder; 1 tablespoon dried oregano; 1.5 teaspoons ground cumin; 0.25 teaspoon cayenne pepper; 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices; 0.333 cup chopped fresh cilantro, plus more for serving; 1 (12-ounce) bottle amber beer; 2 (15-ounce) cans kidney beans, drained and rinsed; Tortilla chips, for serving; Shredded cheddar cheese, for serving; Chopped tomatoes, for serving; Sour cream, for serving; Lime wedges, for serving

3.4

(1,918)

17 Reviews

By

Martha Stewart Test Kitchen

Updated on April 23, 2020

Servings:

8

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Ingredients

2 tablespoons olive oil
3 ½ pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
½ habanero chile, seeded and very finely chopped
¼ cup chile powder
1 tablespoon dried oregano
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
⅓ cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

Directions

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Originally appeared: The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, Episode 4069