Steak Chili

This week I made a new recipe for steak chili.  I found a good recipe in the food network magazine, but as with most recipes I made some changes to make it my own.  It was delicious, with some good spice and heartiness. We ended up with A LOT of leftovers, so I probably should have cut this recipe in half when I made it, but I'm going to try to do something fun with what's left.

Ingredients:

2 1/2 lbs of sirloin steak cut into 2 inch cubes
1 12 oz can of black beans drained and rinsed
1 12 oz can of kidney beans drained and rinsed
1 onion chopped
1-1/2 12 oz cans of diced tomatoes
2 3.5 oz cans of chipotle peppers in adobo sauce chopped
3/4 cup of chili powder
1 tablespoon of cumin
5 cloves of garlic chopped
1 tablespoon of olive oil
salt & pepper to taste
1 green onion sliced
sour cream

Heat a saute pan and the olive oil and add the steak.  Brown on all sides.  Do this in batches so that the pan doesn't get over crowded and transfer the browned meat to a 5 - 6 quart slow cooker.  Once all the meat is browned add the chopped onion to the saute pan and let cook until it starts to get soft about 3 minutes.  (leave a little bite in the onion for some texture in the chili)  Add the garlic, chipolte peppers with any adobo sauce, chili powder, and cumin.  Let this cook together for another 2 - 3 minutes.  Then add 1 1/2 cups of water and the diced tomatoes.  Scrape up any bits off the bottom of the pan and mix all the spices into the liquid and let this cook for another 2- 3 minutes.  Add the mixture to the slow cooker with the meat, pour in the beans and stir to incorporate everything together.  Put the slow cooker on low and let it cook for 6 hours.

Once done ladle into bowls, sprinkle with the green onion and a tablespoon of sour cream, and it is ready for eating!

This was a nice recipe to do on Sunday.  I was able to get everything in the slow cooker in the morning and could run around working on different things all day knowing that dinner was already taken care of.