Slow-Cooker Steak Chili (Crock Pot) |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy! Ingredients:
2 tablespoons oil |
2 lbs beef round steak, cut into 1-inch cubes |
1 1/2 cups onions, chopped |
2 garlic cloves, minced |
1 1/3 cups water, divided |
1 cup celery, chopped |
2 (15 ounce) cans kidney beans, drained and rinsed |
2 (14 1/2 ounce) cans diced tomatoes |
1 (16 ounce) jar salsa |
1 (15 ounce) can tomato sauce |
1 1/2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
2 tablespoons all-purpose flour |
2 tablespoons cornmeal |
diced tomatoes, sour cream, crushed tortilla chips or shredded cheddar cheese |
Directions:
1. Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
2. With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
3. Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.
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