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Steak Chili in the Crockpot


Steak Chili in the Crockpot

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Steak Chili in the Crockpot

This past weekend I wanted a nice cozy chili to go with the frigid weather we were having BUT I didn’t have any ground beef.  I came across this recipe and modified it a little bit (mostly I eliminated things I didn’t have in my kitchen, after all, who wants to drive to the grocery store when it’s 9 degrees outside!).

If you’re zoning, I eyeballed it by pulling out and weighing and measuring the steak and then pulling a cup of the tomato base which is roughly 1 carb block.

1/4 cup chili powder
2 Tablespoons whole cumin seeds (didn’t have this so just used regular ground cumin, 1Tbl)
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano
3 bay leaves
2 teaspoons brown sugar (omitted this)
4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat) (I used 2 lb chuck roast and 2 lb bottom round)
1 teaspoon freshly ground black pepper
2 1/2 Tablespoons Kosher salt
3 Tablesoons heat-safe oil (coconut or grape seed) (I used bacon fat)
4 cups chopped onions (3 medium or 2 large)
1 1/2 cups chopped celery (about 4 ribs)
6 cloves garlic, chopped
2 jalapeno chiles, seeded and roughly chopped (I didn’t have any jalapeños in the house so I used Ghost Chiles from Savory Spice Shop that I found in my cabinet)
1 1/2 cups stock (beef, chicken, or vegetable will do)
2 Tablespoons tomato paste
1 28-ounce can crushed tomatoes
1 ounce semisweet chocolate chips (used 1Tbl of coco powder)
3 Tablespoons masa harina (corn flour, not cornstarch) (I used coconut flour)
2 cups water
2 cups chopped butternut squash (optional) (I used sweet potato)
1/2 cup chopped cilantro
1/2 cup chopped parsley
Grated cheddar, chopped green onions, and sour cream for garnish

Click here to see the original recipe and how to prepare!