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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
Ingredients:
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
Directions:
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
minute.
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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