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Thursday, January 9, 2014

Slow-Cooker Steak Chili Recipe!

What you'll need

  • 1 cup dry pinto beans, rinsed
  • 1/2 pound steak
  • 1 14-ounce can whole, peeled tomatoes, with juice
  • 2 cups broth (beef, chicken, or vegetable work fine)
  • 1/2 yellow onion, diced
  • 2 Tablespoons tomato paste
  • 2 Tablespoons brown sugar
  • 1 Tablespoon chili powder
  • 1 Tablespoon ancho chile powder
  • 1 Tablespoon unsweetened cocoa powder
  • 1/2 teaspoon chipotle chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
Notes:
If you don't have an immersion blender, you can use a potato masher to break up the tomatoes and slightly mash some of the beans.

How to make it

  1. Place all ingredients in the slow-cooker (no need to cut up the steak first) and cook on low for 8-10 hours (or high for 6-7 hours). 
  2. Remove steak from slow-cooker, and cut into small chunks or strips. Set aside. With an immersion blender, do a few quick blends of the contents of the slow-cooker (not enough to make it all smooth - just to combine it a bit and break up the tomatoes). Return the steak to the slow-cooker, salt to taste, and let cook another 10-15 minutes. 
  3. Serve with your toppings of choice. Enjoy!

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