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!