When I first made this one, it was fairly bland, but I played around with the spices until I had a chili I absolutely loved. I was going for flavorful without it being spicy because . . . my children think everything is spicy.
The first time I made this last year, Ella, who is definitely the pickiest eater in the family, took one bite and said, “Um, I think you should only make this for the rest of our lives.” I wouldn’t go that far, but it is absolutely delicious.
We topped ours with Fritos (the knock-off kind of course), shredded cheddar cheese, and sour cream, but it doesn’t need any of those to be mind-bogglingly delicious.
Also, because this cooks in the slow cooker, you can go with a super cheap cut of steak – it’ll have plenty of time to get tender.
(P.S. I know that some Texans don’t like any beans in their chili, but since I only lived in Texas for six years, I feel just fine about throwing pinto beans in there. I love how inexpensive they are, plus they add some nice texture).
Slow-Cooker Steak Chili
1 cup dry pinto beans, sorted and rinsed
1/2 pound steak
1 14-ounce can whole, peeled tomatoes, with juice
2 cups broth (any kind)
1/2 yellow onion, diced
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 Tablespoon chili powder
1 Tablespoon ancho chile powder
1 Tablespoon unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon salt
Toss everything in the slow-cooker and cook on low for about 8 hours. Serve with the toppings of your choice!