Slow Cooker Steak Chili
ING ¼ cup chili powder, 2 tablespoons whole cumin seeds ¼ teaspoon cayenne pepper ½ teaspoon ground cinnamon 2 teaspoons oregano 3 bay leaves 2 teaspoons brown sugar 4lbs steak (cut into 1 inch cubes) 1 teaspoon freshly ground black pepper 2 ½ tablespoons kosher salt 3 tablespoons vegetable oil 4 cups chopped onions 1½ cups chopped celery 6 garlic cloves (chopped) 2 jalapeno peppers (seeded and chopped) 1 ½ cups beef stock 2 tablespoons tomato paste 1 (28 ounce) can crushed tomatoes,1 ounce semisweet chocolate chips 3 tablespoons masa harina (corn flour) 2 cups water ½ cup chopped cilantro ½ cup chopped parsley
PREP Mix combine chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, br/sugar; set aside.
METHOD S/p beef cubes. Heat oil in a large deep skillet over high heat. Add about 1/3 cup of the beef mixture to the skillet and cook until browned. Transfer the beef to the slow cooker. Repeat with remaining beef, in batches if needed. Add more oil in between batches if necessary. Once the beef has finished cooking, add the onion, celery and tbl salt to the skillet; cook/stir til vegetables begin to soften (about 2 minutes). Add garlic, jalapeños, spice mixture; cook for another minute.
Stir in the beef stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate chips, masa harina, and 2 pinches of salt and cook for an additional minute. Transfer in slow cooker w/ beef; stir in water. Cover; cook on high 6 hours, stirring 1-2 til beef is tender. Toss bay leaves; stir in cilantro and parsley.
SERVE Topped w/ grated Cheddar, sour cream and chp scallions.