|Recipe from: blogchef|
Image Credit: Bobby
Slow cooker steak chili
“The steak and vegetables are partially cooked in the pan and then transferred to the crock pot to finish cooking.” Bobby
¼ cup chili powder
2 tablespoons whole cumin seeds
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
2 teaspoons oregano
3 bay leaves
2 teaspoons brown sugar
4lbs steak (cut into 1 inch cubes)
1 teaspoon freshly ground black pepper
2 ½ tablespoons kosher salt
3 tablespoons vegetable oil
4 cups chopped onions
1½ cups chopped celery
6 garlic cloves (chopped)
2 jalapeno peppers (seeded and chopped)
1 ½ cups beef stock
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1 ounce semisweet chocolate chips
3 tablespoons masa harina (corn flour)
2 cups water
½ cup chopped cilantro
½ cup chopped parsley
In a small bowl combine chili powder, cumin seeds, cayenne, cinnamon, oregano, bay
leaves, and brown sugar.
Mix well and set aside.
Add the beef cubes to a large bowl and season with black pepper and 1 tablespoon of salt.
Heat oil in a large deep skillet over high heat.
Add about 1/3 cup of the beef mixture to the skillet and cook until browned.
Transfer the beef to the slow cooker.
Repeat with remaining beef, in batches if needed.
Add more oil in between batches if necessary.
Once the beef has finished cooking, add the onion, celery and 1 tablespoon of salt to the
skillet and cook while stirring until the vegetables begin to soften (about 2 minutes).
Add garlic, jalapeños, and the spice mixture and cook for another minute.
Stir in the beef stock, tomato paste, and crushed tomatoes and simmer for 3 minutes.
Stir in the chocolate chips, masa harina, and 2 pinches of salt and cook for an additional
Transfer this mixture into the slow cooker with the beef and stir in the water.
Cover and cook on high for 6 hours, stirring only once or twice until the beef is fully tender.
Remove the bay leaves and stir in cilantro and parsley.
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