Slow Cooker Steak Chili

Slow Cooker Steak Chili

  • 23 mins
  • 16 ingredients
  • Servings 8
  • Prep 20 min
  • Cook 3-4 hours min
  • Course
  • Cuisine
  • Skill Level

Ingredients

  • 3 lbs bottom round roast, cut into 1/2 inch cubes
  • kosher salt and black pepper to taste
  • 1/4 cup canola oil
  • 2 large onions, diced
  • 6 cloves garlic, minced
  • 1 tbs ground cumin
  • 1 tbs Mexican oregano
  • 4 tbs chili powder
  • 2 tbs brown sugar
  • 1 (28 oz) can chopped tomatoes, with juice
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (4 oz) can green chilies
  • 1 tbs chipolte pepper with adobo sauce, chopped
  • 3 jalapeno peppers, seeded and minced
  • 2 cups beef stock
  • Optional garnishes: avocado slices, diced green peppers, shredded cheese, diced scallions, sour cream
  • Heat oil in a large saute pan over high heat.
  • Season beef with salt and pepper.
  • Brown beef cubes in 1 lb batches for 3-4 minutes per batch.
  • Transfer beef to slow cooker after browning.
  • Add onion and garlic to the pan and cook for 5 to 10 minutes over medium heat until pan comes clean for the onions, then transfer to the slow cooker.
  • Stir in beef stock, cumin, oregano, chili powder, sugar, tomatoes, beans, green chilies, chipoltes, and jalapenos.
  • Cover and cook on low for 4 hours.
  • Serve and garnish with optional toppings and corn bread.

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