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
- 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.
- Place steak into skillet and brown until no longer pink. Drain; add steak to slow cooker.
- Stir remaining ingredients into slow cooker.
- Cover; cook on Low heat setting 7 to 8 hours.
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