Rounding out chili week is my latest chili creation: Southwestern Steak Chili! I embarked on this new steak chili journey in anticipation for the chili-off, trying to stray from my tradition ground beef chili. To my surprise, everyone else brought chicken chili – so I could have just stuck with my staple. However, adding steak to chili gives it a hearty umpf that you just can’t get from ground beef.
2-3 lbs round steak or flank steak, cut into chunks
2 cloves garlic, crushed
2 TBSP olive oil
1 can dark red kidney beans
1 can black beans
2 lbs diced tomatoes
1 green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium yellow onion, chopped
1 TBSP chili powder
1 small bunch cilantro, chopped
1 tsp dried oregano
dash of Tabasco sauce
salt and pepper to taste
1/4 C cornmeal
1/4 C water
In large skillet, heat olive oil. Add steak and garlic, cook until meat is seared on all sides, 8-10 minutes. Add meat to slow cooker. Add all other ingredients (except cornmeal and water) to slow cooker. Stir and set to low for 8-10 hours. About halfway through the cooking process. Whisk together cornmeal and water and stir into chili. The longer this chili cooks, the better it tastes!
I tweaked this recipe a little bit from the chili-off. Added a little more spice and fixed the cornmeal so that it would thicken the way I wanted it to.
This is a great dish to warm the tummy after a long night of trick-or-treating. Happy Halloween everyone!