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Slow cooker steak chili

Slow cooker steak chili

8
Points®
Total Time
4 hr 27 min
Prep
12 min
Cook
4 hr 15 min
Serves
6
Difficulty
Easy
TOUCHDOWN! This game day chili won't have you tied to the stove and comes together in time for kick-off. Bottom round is a great inexpensive cut of beef for the long and slow cooking process. Rich portabella mushrooms bring a deep umami while chipotle chiles add a spicy kick, balanced by a touch of honey. Light beer is a secret ingredient, adding a warm maltiness to the chili. Don't worry though, the alcohol will cook out during the cooking process. The final addition of corn meal thickens the chili to a perfect consistency. Make this chili on HIGH for a shorter cook time or go all day to be ready for dinner. The short 12 minutes of prep time make this a great option for an easy weeknight meal, cooking while you go about your day.

Ingredients

Cooking spray

1 spray(s)

Uncooked trimmed bottom round steak

1¼ pound(s), lean, cut into 1-inch pieces

Table salt

1 tsp

Black pepper

¼ tsp

Beef broth

⅓ cup(s)

Light beer

8 fl oz, (1 cup)

Uncooked onion

2 medium, chopped

Carrots

2 large, diced

Uncooked portabella mushroom

2 item(s), stems removed and caps diced

Tomato paste

¼ cup(s)

Garlic

3 clove(s), minced

Honey

1 Tbsp

Chili powder

3 Tbsp

Canned chipotle peppers in adobo sauce

½ item(s), seeded and finely chopped

Ground cumin

2 tsp

Dried oregano

¾ tsp

Yellow cornmeal

1 Tbsp

Lime

1 medium, cut into 6 wedges

Cilantro

¼ cup(s), chopped

Instructions

  1. Sprinkle beef with salt and pepper. Spray large skillet with nonstick spray and set over medium-high heat. Add half of beef and cook until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow cooker. Repeat with remaining beef.
  2. Add broth to skillet. Bring to boil, scraping up browned bits from bottom of skillet. Pour into slow cooker. Add all remaining ingredients except cornmeal, lime wedges, and scallions to slow cooker, stirring well. Cover and cook until beef and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  3. About 20 minutes before cooking time is up, gradually whisk cornmeal into chili until blended. Cover and cook on high until chili bubbles and thickens, about 15 minutes. Sprinkle with scallions and serve with lime wedges.
  4. Per serving (generous ¾ cup)

Notes

To store leftovers, transfer the chili to an airtight container and let cool. Cover and refrigerate up to 4 days or freeze up to 3 months.

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