Slow Cooker Ancho Steak & Jalapeño Chili
Um yes, hello. It’s me again back with yet another chili recipe during the blazing heat of summer. I can’t help it. It’s just that sometimes chili sounds so good and it’s so filling and yet generally a pretty healthy meal. I could have waited to share but the verdict for this one was such an overwhelming thumbs up I was too excited to keep in my stash until winter (plus who even want to acknowledge that cold and snowy season coming back). So come on board with my warm weather chili addiction and I promise you won’t be disappointed!
I love this because there is no precooking any ground meat! I used stew meat which cooks up so tender from all the acid in the tomatoes it practically falls apart. Just toss it in along with the rest of the ingredients and go do something summery.
I added some jalapeños with the ribs and seeds totally removed for the flavor without the heat. If you like a little kick then leave some in.
I also added some beef broth to make it a little more like a soup. If you like your chili stick to your spoon thick then you can leave it out. This is your summer chili! Put your stamp on it and let me know if you are joining me in my winter food all year long movement!
Slow Cooker Ancho Steak & Jalapeño Chili
Ingredients
- 2 pounds beef stew meat
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon cumin
- 15 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- 15 ounces black beans, drained and rinsed
- 8 ounces tomato sauce
- 1 cup beef broth
- 3 cloves garlic minced
- 3 jalapeño peppers seeded and diced
Instructions
- Add all ingredients to slow cooker
- Cover and cook on low for 7-9 hours
Nutrition
Hey. Love your blog. The pic looks like there are black beans in there too. Am I missing a step in the recipe instructions?
Thanks!! Yes, you are right! How did I miss that? It’s added now to the recipe.