Who doesn't like a bowl of chili on a cold Winters Day? Every now and then it's fun to mix things up a little or give a traditional meal a twist.
So why not make a steak chili? I first had this at a friends home a few years ago while playing bunco.
It's easy to make, delicious and I love the fact that it cooks in a crockpot.
Makes the house smell yummy and it's all ready to eat at the end of the day.
This is what it looks like after cooking 5 hours.
I served it topped with cheese, sour cream, and S&P,
with cornbread and honey butter on the side.
The cast iron molds were thrift finds. They put a little fun into the cornbread.
I missed getting a photo of the snowman and woman. A few came out great, but I found I needed to spray it a little better. A couple lots their tiny arms. OUCH!
Crockpot Steak Chili
(serves 4 to 6)
1 lb beef steak cubed (I used Sirloin)
1 small onion
2 jalapenos chopped (opt.)
1 tsp. salt
1 1/2 tsp. chili powder
1 tsp. Worcestershire sauce
1 can diced tomatoes. (I used two because I had extra steak. One had added green chili's so I left out the jalapenos.)
1 can tomato sauce
2 cans kidney beans ( I used one black and one kidney because that's what I had)
1 or 2 bay leaves
Cook beef in a small skillet until browned. Add to crockpot. Cook onion and jalapenos in skillet until softened. Add to crockpot.
Add all remaining ingredients. (I rinsed beans). Stir. Cover and cook on high for 2 or 3 hours then on low for as long as desired. Stir occasionally. Remove bay leaves before serving.
*Just wanted to let you know that although I have word verification off it is showing up lately. Found out from a blog friend that if you just ignore it and push publish it still will publish it.
I will be joining these fun parties: