Cook Day Club

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Stitchin’ Steak Chili

Dec 6, 10 • Beef Dish, SoupNo CommentsRead More »

1 green pepper, chopped
1 poblano pepper, chopped
6 garlic cloves, chopped
1 1lb roll of chorizo, chunks
1-3 lb round steak, cubed
1.5 Tbls salt
1 tsp black pepper
4 Tbls Worcestershire sauce
2 Tbls liquid smoke

2 – 15oz cans light red kidney beans
2 – 28 oz cans of crushed red tomatoes
3 Tbls chili powder
1 tsp cumin
1 tsp coriander
5 dashes of Tabasco sauce
dash of cayenne pepper

Take chopped peppers, garlic and meat and toss in large bowl. Add salt, pepper, Worcestershire and liquid smoke. Mix and cover. Place in frig overnight.

Break the mixture into 3 batches and brown 5-6 minutes. The meat does not need to be fully cooked since it will simmer later. When done browning, throw meat and its juices into a crockpot. Add beans, 1 can of tomatoes and all spices.

Cook on high for 2 hours. Add second can of tomatoes. Turn crockpot to low for the next 3 hours.  Serve.

Resource: Crafty Laine – www.craftylaine.com

 

 

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