Crockpot Carne Asada Beer Chili.
Rich and delicious comfort food
Servings: 6 Servings
Calories: 747kcal
Ingredients
- 2 pounds carne asada meat or flank steak
- 2 tablespoons olive oil
- 4 cloves garlic, minced or grated
- 1 large onion, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon dark chocolate cocoa powder or cacao powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- a good pinch of salt and pepper
- 1 (28 ounce) can fired roasted diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons apple butter
- 1 (12 ounce) beer
- 4-6 cup low sodium chicken broth
- 1-2 ( 14 ounce) cans pinto and or black beans, rinsed or drained
- sliced avocado, shredded cheddar cheese, Fritos, grilled corn, limes, sliced jalapenos + fresh cilantro, for topping
Seasoned Potato Wedges
- 4 russet potatoes, cut into wedges
- 4 tablespoons olive oil
- 2 teaspoon chipotle chili powder
- 1 tablespoon honey
- kosher salt and pepper, to taste
Instructions
- Heat a large heavy bottomed skillet, grill pan or grill to high heat.
- Rub the steak all over with olive oil and season with salt + pepper. Sear the meat on both sides until, light char marks appear, about 3 minutes. Add the meat to the crockpot bowl.
- To the crockpot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook on low for 6-8 hour or on high for 5-6 hours. I recommend cooking on low if possible.
- Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking.
- To serve, divide the chili among bowls and top with seasoned baked potato wedges (recipe below), sliced avocado, cheddar cheese, Fritos, grilled corn and jalapeños. EAT!
Seasoned Potato Wedges
- Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
- In a large bowl, toss the fries with olive oil. Add the chipotle chile powder, honey, salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for another 15-20 minutes. I like to start checking them at 15 minutes just to make sure that none are burning or getting too crisp.
Notes
*If you are in a hurry, you can skip searing the meat and just add it directly to the crockpot. However, I find that searing the meat really boosts the flavor. **TO MAKE IN TH OVEN: Preheat the oven to 325 degrees F. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt + pepper. Sear the meat on both sides until, light char marks appear, about 3 minutes. To the pot, add all the remaining ingredients except the beans (start with 4 cups chicken broth and add the remaining 2 towards the end of cooking if desired). Cover and cook for 4-5 hours, string once or twice. Just before serving, shred the meat with two forks. It should easily fall apart. Stir in the beans. If you like a soupy chili, add more chicken broth to your liking. Plate as directed above
Nutrition
Calories: 747kcal | Carbohydrates: 57g | Protein: 46g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 342mg | Potassium: 1847mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 15.2mg | Calcium: 103mg | Iron: 6.8mg