Slow cooker steak chili from Mother Rimmy's Cooking Light Done Right will comfort you throughout the season. Leftover flank steak is combined with garlic, onion, tomatoes and beans to create a rich and flavorful chili in the slow-cooker. While the recipe recommends flank steak, you can use your favorite cut of steak for this meal. Tri-tip would also be delicious. Serve your steak chili with all the trimmings including chopped green onion and cheese.
30 ounces chili beans , rinsed and drained
14 ounces petite diced tomatoes
1/2 small onion, chopped
1/2 large bell pepper, chopped
2 cups chicken broth
1 tablespoon barbecue sauce
1 teaspoon cumin
1/2 tablespoon chili seasoning
1 clove garlic, minced
6 ounces flank steak, leftover, chopped into bite sized pieces
hot sauce to taste
Combine ingredients in a slow cooker and cook for 4 – 6 hours on low. Mixture should be reduced by 1/3 and vegetables and beans tender.
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