Chili Con Carne

By carvalhohm

Ingredients

• 1 tablespoon plus 1 teaspoon olive oil
• 2 pounds boneless beef round steak, trimmed and cut into 1/2-inch cubes
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 3 tablespoons plus 1 teaspoon chili powder
• 3 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 package (10 ounces) frozen corn
• 3 tablespoons finely ground cornmeal
• Sour cream, sliced avocado and cilantro for garnish (optional)

Details

Servings 6
Adapted from familycircle.com

Preparation

Step 1

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add beef to skillet and cook, stirring occasionally, for 8 minutes, draining any accumulated fat. Remove beef to slow cooker; reduce heat to medium. Add 1 teaspoon oil to skillet; add garlic and onion and cook, stirring, for 2 minutes. Stir in 3 tablespoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook 1 minute, stirring constantly.

2. Scrape skillet contents into slow cooker and add corn and 3-3/4 cups water (enough to cover by 1 inch). Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. When there is 1 hour cook time remaining, stir together corn meal and 3 tablespoons water. Stir in cornmeal paste, remaining 1 teaspoon chili powder, 1-1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon cayenne; cook for 1 more hour or until thickened. Garnish with sour cream, avocado and cilantro, if desired.