This recipe is to replace the Chili recipe from last year. I've been tweaking things, and I like this one better (mostly because it's all in the Crock Pot). It's also less expensive, and requires fewer fresh ingredients (which aren't always easy to get in the dead of winter). So here goes. As always, you can double the batch and freeze some for later. Reheats beautifully.
Avalie's Steak Chili
1 Qt (4 cups) Freezer Kidney Beans (last post)
1 to 1.5 lb T-bone steak (or whatever's cheap, it can even be stew meat)
1 bell pepper (any color), stem and seeds removed
4 Tbsp. canned green chilis
1 8-oz can tomato paste
1 28-oz can or jar stewed tomatoes, undrained
1 tsp cumin
1 tsp chili powder (I like to use dark)
Note: If you're making this immediately after the freezer kidney beans (last post), you can just continue to use the same Crock Pot. Either double the recipe, or remove 1 quart of beans and some liquid.
Season uncooked steak with salt and pepper. Cook steak in pan over medium heat. Cook until brown on both sides, with very little pink (or none) in the middle (about 5 mins each side). Remove from heat, drain liquid. Cut into 1 to 1/2-inch cubes, removing extra fat and any bone.
Combine all ingredients in crock pot. Cover with lid. Cook on Low for 3-4 hours, or high 2-3 hours.