Slow Cooker Chili

Directions

1. Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large dutch oven over medium heat until fragrant, about 2 minutes.
2. Transfer toasted spices to bowl.
3. Add bacon to dutch oven and cook over medium heat until crisp, 8-10 minutes.
4. Transfer bacon to plate lined with paper towels and pour off all but 1 tsp fat from the pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
5. Add beef, 2 tsp salt, and 1 tsp pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into ½ inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
6. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to a simmer over medium high-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to a simmer. Transfer to a slow cooker insert. Add beer, stir.
7. Set slow cooker to low, cover, and cook until tender 6-8 hours (on high 3-4 hours), stirring in beans during last hour of cooking. Adjust seasoning and serve.
8. Serve with favorite chili accompaniments such as cheese, sour cream, lime, etc