
Slow Cooker Steak Chili
8
Points®
Total Time
4 hr 27 min
Prep
12 min
Cook
4 hr 15 min
Serves
6
Difficulty
Easy
TOUCHDOWN! This game day chili won't have you tied to the stove and comes together in time for kick-off. Bottom round is a great inexpensive cut of beef for the long and slow cooking process. Rich portabella mushrooms bring a deep umami while chipotle chiles add a spicy kick, balanced by a touch of honey. Light beer is a secret ingredient, adding a warm maltiness to the chili. Don't worry though, the alcohol will cook out during the cooking process. The final addition of corn meal thickens the chili to a perfect consistency. Make this chili on HIGH for a shorter cook time or go all day to be ready for dinner. The short 12 minutes of prep time make this a great option for an easy weeknight meal, cooking while you go about your day.
Ingredients
Cooking spray
1 spray(s)
Uncooked trimmed bottom round steak
1¼ pound(s), lean, cut into 1-inch pieces
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Canned beef broth
⅓ cup(s)
Light beer
8 fl oz, (1 cup)
Onion
2 medium, chopped
Carrots
2 large, diced
Portabella mushrooms
2 medium, stems removed and caps diced
Canned tomato paste
¼ cup(s)
Garlic
3 large clove(s), minced
Honey
1 tbsp(s)
Chili powder
3 tbsp(s)
Canned chipotle peppers in adobo sauce
½ item(s), seeded and finely chopped
Ground cumin
2 tsp(s)
Dried oregano
¾ tsp(s)
Yellow cornmeal
1 tbsp(s)
Lime
1 wedge(s), cut into 6 wedges
Cilantro
¼ cup(s), chopped