Fire Roasted Steak Chili with Beans

By kimvess

Ingredients

• 2 to 3 pounds of stew meat
• 1/2 cup sherry wine
• 2/3 fresh breadcrumbs
• 1 can fire roasted tomatoes
• 1 small onion, chopped
• 3 tablespoons of minced garlic
• 2 to 3 tablespoons of chili powder or blend
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh or dried oregano
• 1 teaspoon of salt
• pepper to taste
• 1 can tomato paste
• 1 can tomato sauce
• 3 cans of beans of your choice, black, Pinto, red, or kidney

Details

Servings 1
Adapted from foodchannel.com

Preparation

Step 1

Prepare your slow cooker either with a liner or set it on low and begin heating.

Brown the stew meat on the stove until it is nicely crusted all over. Sear the meat in batches and add to the slow cooker.

Deglaze the pan with the sherry wine, scraping up all the bits stuck to the bottom of the pan and add to the slow cooker.

Add all of the remaining ingredients, except the beans and the breadcrumbs, to the stew meat and cook on high 6 hours, or on low for 8 to 10 hours.

During the last 30 to 60 min. of cooking, add the breadcrumbs and the beans to the slow cooker.

If your chili is too thick for your taste you may add the liquid from the can of beans.

Stir to combine and serve when ready.