Slow Cooker Steak and Black Bean Chili -

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Slow Cooker Steak and Black Bean Chili

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By Dorlores Kostelni

Posted July 23rd, 2007

This article is reprinted with permission from 51 Fast And Fun Slow Cooker Recipes (51 Fast & Fun), by Dolores Kostelni, (2006, Collectors Press)

51 Fast And Fun Slow Cooker Recipes (51 Fast & Fun)

Servings:	8
Author Notes:	This seasoned chili combines flank steak, typical chili seasonings, and black beans for a real flavor treat. Jack up the heat with smoky chipotle chilis or diced jalapeño chili peppers. The cornmeal thickens the chili without adding flavor.
Ingredients:	2 large onions, chopped 2 cloves garlic, minced 4 pounds flank steak 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried Mexican oregano 3 tablespoons olive oil 4 ounces chopped green chiles 15 ounces stewed tomatoes, crushed 15 ounces tomato sauce, canned 30 ounces black beans, canned, rinsed and drained 1 packet dried onion soup mix 1 tablespoon paprika 1/4 cup yellow cornmeal 2 cups water
Instructions:	1. Place the onions, garlic, meat, chili powder, cumin, and oregano in the pot of a 5 to 6 quart slow cooker. Drizzle olive oil over the ingredients. Mix to combine using your hands or two wooden spoons. 2. Add the chiles, tomatoes, tomato sauce, black beans, onion soup mix, and paprika. Whisk the cornmeal into the water until dissolved. Pour over the ingredients and stir to combine. 3. Cover, set the heat on low, and cook for 7 to 8 hours, or cook on high for 4 hours, until the meat is fork-tender and the flavors are combined. 4. Serve directly from the slow cooker.