Slow Cooker Steak House Chili Food

SLOW COOKER STEAK HOUSE CHILI

Steps:

• Add the beef, drained pinto beans, tomato paste, onion, and taco seasoning to the slow cooker. Pour over the beef broth. Stir. (DO NOT ADD THE SALSA YET).
• Cook on low for 8 hours or high for 4 hours.
• Stir in the fresh salsa.
• Cook for 20 minutes longer if desired, just enough to warm it up again. Often my chili is so hot that this doesn't need to be done.
• Serve with fritos on top if desired.

SLOW COOKER STEAK CHILI

Steps:

• Preheat the slow cooker on high heat while you prepare the remainder of the ingredients.
• Heat the oil in a large skillet over medium high heat. Season the sirloin with salt and pepper, then add it to the oil and allow to brown, undisturbed, for several minutes. Flip and brown on the remaining sides. Transfer the steak to the slow cooker and return the skillet to the burner over low heat. Use the juice from one of your cans of diced tomatoes or a small amount (1/4 cup) of water to deglaze the pan. Pour the liquid into the hot pan and use a spatula to scrape up any brown bits. Transfer to the slow cooker.
• Add the remaining ingredients (besides those used for serving) to the slow cooker and stir. Cook on low for 8 hours (preferred method) or on high for 4 hours.
• Serve with sour cream, cheese, Fritos and/or cornbread.

SLOW-COOKER STEAK CHILI (CROCK POT)

Steps:

• Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
• With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
• Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.

GAME DAY STEAK CHILI

Steps:

• Heat oil in a large sauté pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
• Add onions, garlic and jalapeños to the pan. Cook for 5 minutes over medium heat until pan comes clean from the softening onions. Transfer to slow cooker. Stir in chili powder, sugar, cumin, oregano, tomatoes, beans and green chiles. Cover and cook on low for 3 1/2 to 4 hours.
• Serve and garnish steak chili with optional toppings. Goes great with cornbread.

COWBOY STEAK CHILI IN A CROCK POT

Steps:

• Turn the crock pot on to low.
• Prepare the Cowboy Steak Seasoning following the separate recipe posting.
• Roll cubed steak around in the seasoning mix until they are thoroughly coated.
• In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
• Remove and drain on paper towels or clean newspaper, reserving the drippings.
• Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
• Transfer browned steak to the crock pot.
• Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
• Transfer the chorizo or pork to the crock pot.
• Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
• Transfer them to the crock pot.
• Stir in all the "other good stuff" and the reserved bacon to the crock pot.
• If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!

LEFTOVER STEAK GREEN CHILI BURROS SLOW COOKER

Steps:

• Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
• In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
• Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
• While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
• Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
• Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
• Ole!

SLOW COOKER CHILI

Steps:

• Cook ground beef in a skillet until browned; drain off fat.
• Pour into a slow cooker.
• Add the next 9 ingredients.
• Cover and cook on low for 6-8 hours.
• Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.