My husband has been asking for chili for the last couple of weeks and I finally broke down and made a batch. It’s definitely chili weather around here and has been for the last week! This is a new recipe and made the perfect amount. It was even better since I had a london broil in the freezer that needed to be used! I apologize for the bad picture – I was hungry and didn’t want to wait for the chili to cool down.
2 tsp canola oil
1.5 pound London Broil or top round steak, trimmed of fat and cut into 1/4 inch cubes
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp paprika
2 -3 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1 can (14.5 oz) Mexican style diced tomatoes with liquid
1 cup water (light or nonalcoholic beer)
1 can (15 oz) kidney beans, drained and rinsed
Heat the oil over medium-high heat in a large, nonstick skillet. Add the beef, onion and garlic and cook until browned, stirring occasionally about 8 minutes.
Spoon the beef mixture into a slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 8 to 10 hours.
Serve sprinkled with minced onion and grated cheese, if desired. We went without it.
Recipe from Disney Family Fun