Ingredients
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1 lb sirloin steak, cubed bite-size
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4 slices bacon (or 3 Tbsp vegetable oil)
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2 medium onions, chopped
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1 bell pepper, seeded and chopped
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2 celery ribs, chopped
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4 garlic cloves, smashed
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1 (4 ounce) can diced green chilies
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2 (16 ounce) cans kidney beans, drained and rinsed
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1 (16 ounce) can corn
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1 (16 ounce) bottle dark beer or 1 (16 ounce) bottle ale
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1 (28 ounce) can chopped tomatoes
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3 tablespoons chili powder
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1 tablespoon coffee beans, dark freshly finely ground
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1 tablespoon paprika
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1 tablespoon ground cumin
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1 tablespoon brown sugar
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1/2 teaspoon salt
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1 lb chorizo sausage (or ground pork)
Instructions
- Turn the crock pot on to high.
- Prepare the Cowboy Steak Seasoning following the separate recipe posting.
- Roll cubed steak around in the seasoning mix until they are thoroughly coated.
- In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
- Remove and drain on paper towels or clean newspaper, reserving the drippings.
- Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
- Transfer browned steak to the crock pot.
- Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
- Transfer the chorizo or pork to the crock pot.
- Add all the “aromatics†to the fry pan and sweat them down, stirring frequently, about 5 minutes.
- Transfer them to the crock pot.
- Stir in all the “other good stuff†and the reserved bacon to the crock pot.
- If there’s not enough liquid to cover, add some beef stock or more beer. Put the lid on.
- Let the mixture come to a simmer, taste and adjust the seasoning to taste and let it simmer at least another hour. The longer the better!