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Slow-Cooker Smoky Beef and Bean Chili
- 2 15.5-ounce cans kidney beans, rinsed
- 1 28-ounce can diced tomatoes
- 12 ounces lager beer
- 3/4 pound beef chuck, cut into 3/4-inch pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 to 3 teaspoons chopped chipotles in adobo sauce
Directions:View on Real Simple
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