Slow Cooker Steak Chili
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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