How To Make Three Pepper, Steak Fire Chili in a Slow Cooker

How To Make Three Pepper, Steak Fire Chili in a Slow Cooker

Today, we used Corey’s ol pal Reid’s chili recipe as a basis, before throwing the Number Six With Cheese spin on it. We added three different types of spicy peppers and bacon.

Recipe’s ingredient list:
4 pounds steak (round or sirloin)
1 kielbasa
olive oil
1 large white onion, chopped
2 bell pepper, chopped
1 – 10-oz. can chicken broth
1 – 10 oz. beef broth
2 – 6 oz. tomato paste
1 – Tomato Sauce can
3-5 cloves garlic, finely chopped
Ancho chili powder
Chipotle chili powder (or any other combo of chili powders)
ground cumin
habanero powder
cayenne pepper
salt
El Yucateco Hot Sauce (XXXL)
2 teaspoon ground oregano
4 oz semi-sweet chocolate
2-3 tablespoons ketchup

Continually taste and tweak until you get the right taste after adding ketchup. A good rule of thumb is to keep some things equal with one another. For instance, always add equal parts of any chili powder combo you use, but always use a smaller amount of cumin.

Cube the steak and kielbasa into equal sized pieces for regularity. The ketchup is for when you get the right taste, but with a distinct aftertaste caused by the chocolate/chili combo. A little ketchup tangs it up and evens everything up.

Minced garlic pre-packaged is the way to go for this recipe, instead of trying to get the garlic cloves finely chopped and cooked to the perfect taste. We chopped our own, but it’s ANNOYING.

Optional:
1 can kidney beans, rinsed and drained
1 can red beans, rinsed and drained
1 can pinto beans, rinsed and drained

Cut meat into 1/4″ to 1/2″ cubes. Cook each pound of meat separately this way: In large cooking pot, heat 1 teaspoon cooking oil, stir in 1 pound cubed meat, then sprinkle with 1/4 teaspoon seasoned salt and other spices. When meat is lightly browned, drain off all fat. Sautee kielbasa until browning, then add onion and bell pepper.

Return the steak to the pot and add all of the remaining ingredients, as well as the beans if you’re into that. Stir well to combine. Simmer uncovered over low heat for 3 hours, adding an additional 1 can chicken broth if necessary. DO NOT EVER ALLOW CHILI TO BOIL. Store in refrigerator overnight and eat (chili is always better after it sits overnight in the refrigerator). I like to garnish the top with shredded chedder cheese and a dob of sour cream or Cheez-Its.

This recipe makes 4 quarts (approx. 6 pounds).

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