Do you brown the meat before putting in the crockpot for chili?

Absolutely! Searing the meat before slow-cooking it in a crockpot can add a rich depth of flavor to your steak chili. It helps caramelize the surface of the meat, creating those delicious Maillard reactions that enhance the overall taste.

What is the secret to making good chili?

The secret to making a killer chili lies in the perfect balance of flavors and textures. Start with quality ingredients—fresh vegetables and a good-quality meat. Spice things up with a blend of chili powders. And let it simmer low and slow to let those flavors mingle and dance. Oh, and a sprinkle of fresh cilantro or green onions at the end adds that final flourish. Now you've got the key to chili greatness!

How do I store leftover chili?

Storing leftover chili properly is key to maintaining its flavors. First, let it cool to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 3-4 days. If you want to keep it longer, freeze it—it can last for 2-3 months in the freezer. Just make sure to label the container with the date so you can keep track. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove or in the microwave. Easy peasy!

The Best Slow Cooker Steak Chili Recipe Ever

Description

When the leaves start to change, and there's a crispness in the air, it's a sure sign that cooler weather is upon us. And what better way to welcome the season than with a steaming, flavorful slow cooker steak chili recipe?

Ingredients

Units Scale

1 1/4 lbs of uncooked trimmed bottom round steak or beef shank (or use both cuts half bottom round and half beef shank)
Sea Salt - 1 Teaspoon
Black Pepper - 1/4 Teaspoon
Beef Broth - 1/3 cup
Light Beer - 8 fl oz (1 cup)
2 Medium Chopped Onions
2 Large Carrots, Diced
1/4 cup of tomato Paste
3 Cloves of Garlic Minced
2 Portabella Mushrooms, stems removed and caps diced
1 Tablespoon of Honey
3 Tablespoons of Chili Powder
2 Small cayenne peppers, diced
2 Teaspoons of Ground Cumin
3/4 Teaspoon of Dried Oregano
1 Tablespoon of Cornmeal
1/4 cup of Cilantro, chopped
Cooking Spray - 1 Spritz

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Instructions

Chop your beef into 1 inch cubes
Spray a large skillet with olive oil and set over medium high heat. Add your beef cubes to the pan and cook until browned on all sides. Once your beef cubes are done you can sauté your chopped onions as well. You can just add the raw onions to the crockpot but sautéing just gives them some extra flavor.
Spritz your crockpot with olive oil spray and add in your browned beef cubes and all remaining ingredients except the cornmeal, lime wedges and scallions. Mix well. Cover and cook for 4-5 hours on high or 8-10 hours on low.
About 20 minutes before cooking time is complete whisk in the cornmeal to thicken. Then cover and cook on high for an additional 15 minutes.
When cooking is complete serve with chopped scallions, cilantro and a sprinkle of cheddar cheese. Serving size 3/4 cup.

Notes

Choose the Right Cut: Opt for a well-marbled cut like a bottom round or beef shank for rich flavor and tenderness.
Perfectly Browned Meat: Sear the steak cubes in batches to ensure a deep, caramelized crust. This builds layers of flavor.
Balanced Spice Mix: Create a custom spice blend with a mix of chili powder, cumin, cayenne, and oregano for a well-rounded flavor profile.
Fresh Ingredients: Use fresh tomatoes instead of canned for a burst of brightness. Diced, roasted tomatoes work great.
Slow-Cook for Flavor: Let the chili simmer on low heat to allow the flavors to meld. Low and slow is the key.
Homemade Beef Broth: If possible, make your own beef broth. It adds a depth of flavor that store-bought versions often lack.
Veggies Galore: Load up on veggies like bell peppers, onions, and garlic for added texture and flavor complexity.
Beer Boost: Add a beer to enhance the richness of the chili. It adds a subtle depth without overpowering the dish.
Tomato Paste Trick: Sauté tomato paste before adding liquids. It intensifies the umami and deepens the color of your chili.
Beans or No Beans: If you're a purist, skip the beans. If not, add kidney or black beans for extra heartiness and fiber.
Fresh Herbs at the End: Stir in fresh cilantro or parsley just before serving for a burst of freshness.
Acidic Balance: A splash of lime or a dash of red wine vinegar right before serving brightens up the flavors.
Cheese Please: Garnish with shredded sharp cheddar or Monterey Jack for a creamy finish.
Texture Play: For added texture, stir in corn kernels or hominy during the last 30 minutes of cooking.
Let it Rest: Allow the chili to rest for at least 30 minutes before serving. This gives the flavors time to meld and intensify.

Prep Time: 10 minutes
Cook Time: 255 minutes
Category: Dinner
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 3/4 cup
Calories: 206
Sugar: 9.5 g
Sodium: 635.6 mg
Fat: 3.8 g
Carbohydrates: 18.5 g
Protein: 23.6 g
Cholesterol: 56.5 mg