Steak and Beer Chili

By cserumga

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 pounds sirloin steak, trimmed of fat and cut into 1-inch cubes
• 1 cup chopped yellow onions
• 2 tablespoons minced garlic
• One 15-ounce can black beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can diced tomatoes, undrained
• One 6-ounce can tomato paste
• 1 large green bell pepper, seeded and chopped
• 1 large red bell pepper, seeded and chopped
• One 4.5-ounce can chopped mile green chiles, squeezed dry
• One 12-ounce bottle of beer (something you enjoy- a darker ale is good!)
• 1/2 cup beef broth
• 3 tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon molasses
• for serving, as desired: sour cream, shredded cheese, green onions etc

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from recipegirl.com

Preparation

Step 1

1. Heat the oil in a large nonstick skillet over medium heat. Add the steak, onions and garlic, and saute for 5 minutes, stirring often, until the meat is lightly browned and the onions are just tender. Do not overcook.

2. Scrape the contents of the skillet into your slow cooker. Add the rest of the chili ingredients (except serving ingredients, of course), and stir to combine. Cover and cook on LOW for 4 to 6 hours.

3. Scoop into bowls and serve with desired fixings.