Did you survive Halloween? Here, at the Lewis’ home, we absolutely love Halloween! Every Halloween, we have traditions that we do each year, and Crockpot Steak Chili is one of them.
We love to make this yummy chili in the morning of Halloween and then it’s ready when my cute goblins that are tired from hitting each street trick and treating.
I especially LOVE when they bring their friends home to have a bowl of chili and watch a scary movie from the ’30s. It’s grown over the years and now my adult kids bring their kids and we take them trick or treating!
I know that Halloween is over but this chili will be a great standby for weekday meals! It’s so good and full of flavor and the meat is so tender! The best part it’s so easy to put together and it’s great each and every time!
You can dress it up with cheese, tortilla chips, green onions, and sour cream or just leave it plain. You will absolutely love it!
2 pounds of carne asada ( a lot of times I grab the stew meat or if I have a leftover steak)
2 garlic cloves, minced
1 red onion, chopped
2 Tablespoons oil
1/2 cup water
1 cup celery, chopped
2 cans diced tomatoes (14 ounces)
1 can tomato sauce (15 ounces)
A 16-ounce jar of salsa
1 1/2 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
2 cans kidney beans, drained
1/8 cup flour
1/8 cup cornmeal
1/3 cup water
- Heat the oil in a pan and add your meat, onion, and garlic. Cook until steak is browned and the onions are tender.
- Place meat, onion, and garlic in the crockpot leaving the juices in the pan.
- Add the next 10 ingredients to the crockpot. Stir and allow to cook on low heat for 6 to 8 hours. Before serving, whisk together the flour, cornmeal, and water in a small bowl.
- Add flour mixture to your chili and stir it in to thicken. Cook for 30 minutes longer.