Slow Cooker Chipotle Steak Chili

I doubt if there’s anything worse than writing an entire blog, no matter how short and sweet, and then accidentally “selecting all” and somehow deleting the damn thing.

That’s what I did tonight, and that’s why this really short recipe is going live so late. Oooops!!

The upside is that I’m not livid about it. This is a test. And I’m passing.

So this probably would’ve been more of an issue had I spent the entire day on it, like I usually do. But this chili is a lazy and cold gal’s dream come true on a bitter freezing January afternoon.

This chili was so easy to put together that I did so at midnight last night, and I enjoyed a deep slumber while it did its thang.

It looks simple in this pic, but trust me, the hearty beef chunks and the chipotle make this a unique and complex dish.

I’m not going to rewrite this whole thing. Let’s just stick to the basics since it is now 8:30PM. Ugh. It’s also great as a workday dinner.

What You Need:

3 lbs lean sirloin, cubed

1 sweet onion, diced

2 Tbsp olive oil

2 Tbsp chipotle seasoning

2 Tbsp minced garlic

1 can chipotle peppers in adobo sauce

2 cans fire roasted tomatoes

1 large can tomato sauce

2 cans mixed chili beans

2 cans black beans

1 Tbsp onion powder

1 Tbsp chili powder

Pepper to taste

What You Do:

Preheat your crock pot on high for a 4 hour cook, or low for an 8 hour cook.

Process the chipotle peppers into a paste.

In a large skillet on medium high, heat the olive oil.

Add the sirloin, diced onions and chipotle seasoning.

Cook until meat is browned.

Add the garlic and cook an additional minute.

Turn off heat and stir the chipotle paste into meat until coated.

Transfer all of this to the crockpot.

Add all the other stuff on the ingredients list, and let it Rock for the 4 or 8 hours. It’ll look like this, and that sirloin will be like butter.

Wake up from a nap and get after it.

This was another pantry purge creation that was inspired by the can of chipotles, some mixed chili beans and an old container of seasoning. We had oyster crackers to get rid of, but I’d definitely have preferred tortilla strips to keep it southwest in style. Maybe a few avocado cubes on top.

I have leftovers, so it could still happen.

Curl up in your favorite PJs and blanket, then thaw your freezing bones with this smoky and robust bowl of deliciousness. You can turn down the thermostat, because the chipotle really brings the heat.

Stay warm from the inside out, Cookers.

XOXO, Chelle


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