Steak and Black Bean Crock Pot Chili

It's been a while since I've posted a recipe.  Life has become hectic between the kids, work, the husband and my new little  play dough business (Love Bubs Scented Play Dough- check it out!).  So, trying out new recipes have taken a bit of a back seat.

I do apologize.

A big change that has happened in our house is that Abe got braces today.  He had bite issues that was causing some issues, so after a lot of thought and consultation, poor Abe had to get braces at the young age of 45.  Brought me back to, um, middle school.

Since he can't eat and we had a defrosted steak that needed to be used up, I searched for a way to cook the steak down enough that Mr. Brace Face (don't worry, he lets me use that term) could eat.

And yes, it's the first day of July and I'm making chili.  Crazy lady.  But it was a cold and rainy July 1st, so I think I got away with it.

The chili was a hit with both Abe and the kids.  Ava actually licked her bowl and she's been hard to get any food in her belly lately.  So, that's a good sign.    The meat sort of shreds and blends into the chili and Abe said there was a good balance of spices.  

Serve with sour cream, shredded cheese and jalapeno, if you like it spicy.  Corn muffins and a green salad would be a yummy addition, too.

I got the recipe from Food.com.

Steak and Black Bean Crock Pot Chili
Serves 6

2 lbs boneless beef cubes, for stew
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 large onion, chopped
1 large green pepper, chopped
2 (15 ounce) cans black beans
2 (14 1/2 ounce) cans chili-style chopped tomatoes
1 teaspoon sugar
1 (6 ounce) can tomato paste
salt and pepper, to taste
sour cream
shredded cheddar cheese

Cut the beef into 1-inch cubes.

1. Place beef in slow cooker and turn it on low.

2. Sprinkle the chili powder, garlic powder and cumin over the meat.

3. Add onion and green pepper.

4. Drain and rinse the cans of beans and add them to the slow cooker.Add tomatoes and sugar.

5. Cover and cook on low for 8 to 10 hours.

6. Uncover and sir in the tomato paste. Season with salt and pepper.

7. Garnish with sour cream and cheddar cheese.

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Chipotle-Black Bean Chili

Cool Fall weather just begs for warm comfort food, like chili.  This recipe is new for us, but it was a hit from first bite.  It's a spicy chili, so if you're a wimp... I mean, don't like spice.... maybe cut it down to 1 jalapeno.

I served it with jalapeno corn bread muffins.  Yum!

I got this from my The Big Book of Vegetarian. 

Chipotle-Black Bean Chili

Serve 4 to 6

1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, diced
2 jalapeno, seeded and minced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground chipotle
1/8 teaspoon cayenne pepper
One 14- ounce can Mexican-style diced or stewed tomatoes
Two 16-ounce cans black beans, rinsed and drained
1 cup fresh or frozen corn (no need to defrost if frozen)
1/3 cup chopped fresh cilantro

In a large pot over medium heat, warm the oil.  Add the onion, bell pepper, jalapeno and garlic and cook, stirring often, until the vegetables being to soften, about 5 minutes.  Add the spices, tomatoes and beans and simmer for 15 minutes.  Stir in the corn and cook for 1 minute.  Stir in cilantro and serve.