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
Black pepper
¼ tsp
Beef broth
⅓ cup(s)
Light beer
8 fl oz, (1 cup)
Uncooked onion
2 medium, chopped
Carrots
2 large, diced
Uncooked portabella mushroom
2 item(s), stems removed and caps diced
Tomato paste
¼ cup(s)
Garlic
3 clove(s), minced
Honey
1 Tbsp
Chili powder
3 Tbsp
Canned chipotle peppers in adobo sauce
½ item(s), seeded and finely chopped
Ground cumin
2 tsp
Dried oregano
¾ tsp
Yellow cornmeal
1 Tbsp
Lime
1 medium, cut into 6 wedges
Cilantro
¼ cup(s), chopped
