Slow cooker steak chili
Uncooked trimmed bottom round steak
1¼ pound(s), lean, cut into 1-inch pieces
Canned beef broth
8 fl oz, (1 cup)
2 medium, chopped
2 large, diced
Uncooked portabella mushroom
2 each, stems removed and caps diced
Canned tomato paste
3 medium clove(s), minced
Canned chipotle peppers in adobo sauce
½ item(s), seeded and finely chopped
1 medium, cut into 6 wedges
¼ cup(s), chopped
- Sprinkle beef with salt and pepper. Spray large skillet with nonstick spray and set over medium-high heat. Add half of beef and cook until browned on all sides, about 5 minutes. Transfer beef to 5- or 6-quart slow cooker. Repeat with remaining beef.
- Add broth to skillet. Bring to boil, scraping up browned bits from bottom of skillet. Pour into slow cooker. Add all remaining ingredients except cornmeal, lime wedges, and scallions to slow cooker, stirring well. Cover and cook until beef and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 20 minutes before cooking time is up, gradually whisk cornmeal into chili until blended. Cover and cook on high until chili bubbles and thickens, about 15 minutes. Sprinkle with scallions and serve with lime wedges.
- Per serving (generous ¾ cup)