Slow cooker steak chili makes a great dinner for the colder months. The steak and vegetables are partially cooked in the pan and then transferred to the crock pot to finish cooking. The combination of various ingredients in this recipe creates a delicious flavor. The semisweet chocolate chips and cinnamon really make this chili something special. This is a chili recipe with no beans but if you want, black beans would go great in this dish. Instead of using steak you can use cubed stew meat or cut up a boneless chuck roast. There is a little spice in this recipe from the jalapeno peppers and cayenne pepper. If you like your chili really spicy, you could add more cayenne or leave the seeds in the jalapenos. I like to top this chili off my cheddar cheese, green onions, extra cilantro, and sour cream. I also like to serve this chili with tortilla chips. Enjoy.
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
1 ½ cups chopped celery
6 garlic cloves (chopped)
2 jalapeno peppers (seeded and chopped)
1 ½ cups beef stock
2 tablespoons tomato paste
1 (28 ounces) can crushed tomatoes
1-ounce semisweet chocolate chips
3 tablespoons masa harina (corn flour)
2 cups of 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, jalapenos, 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.