COWBOY STEAK CHILI IN A CROCK POT |
| Name: |
Jennifer Miller |
| Base: |
JB Andrews |
| Recipe: |
THE MEAT
1
lb sirloin steak, cubed bite-size
4
slices bacon (or 3 Tbsp vegetable oil)
1
lb chorizo sausage (or ground pork)
THE AROMATICS
2
medium onions, chopped
1
bell pepper, seeded and chopped
2
celery ribs, chopped
4
garlic cloves, smashed
THE OTHER GOOD STUFF
1
(4 ounce) can diced green chilies
2
(16 ounce) cans kidney beans, drained and rinsed
1
(16 ounce) can corn (optional)
1
(16 ounce) bottle dark beer or (16 ounce) bottle ale
1
(28 ounce) can chopped tomatoes
COWBOY STEAK SEASONING
3
tablespoons chili powder
1
tablespoon coffee beans, dark freshly finely ground
1
tablespoon paprika
1
tablespoon ground cumin
1
tablespoon brown sugar
1⁄2
teaspoon salt
1⁄2
teaspoon dry mustard
1⁄2
teaspoon ground coriander
1⁄2
teaspoon fresh ground black pepper
1⁄4
teaspoon cayenne (or to taste)
DIRECTIONS
Turn the crock pot on to high.
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.
Let the mixture come to a simmer, taste and adjust the seasoning to taste and let it simmer at least another hour. The longer the better! |
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