Texas (Beanless) Chili

This recipe is based on Betty Crocker's slow cooker beanless chili recipe with a few twists.  I made it a bit spicier and I added some steak to give it more texture.

Ingredients

• 1    lb ground beef
• 3/4 to 1 lb stir fry (thinly sliced) steak chopped into 1/2 inch pieces
• 1    red onion, finely chopped
• 1    jalapeño chile seeded, finely chopped
• 1    teaspoon kosher (coarse) salt
• 4    tablespoons chili powder
• 1    teaspoon ground cumin
• 1    teaspoon cayenne pepper powder
• 1    clove garlic pressed
• 2    cans (28 oz) tomato puree

Directions

1. Heat a large skillet over medium-high heat until hot. Add ground beef; cook until brown, stirring and breaking apart as needed. Drain; add beef to 4-quart or larger slow cooker. 
2. Place steak into skillet and brown until no longer pink.  Drain; add steak to slow cooker.
3. Stir remaining ingredients into slow cooker.
4. Cover; cook on Low heat setting 7 to 8 hours.