Slow Cooker Steak Chili Aka the Best Chili I'Ve Ever Eaten

perrysplate.com

Ellen Moody

¼ cup chili powder

2 Tablespoons whole cumin seeds

¼ teaspoon cayenne pepper

½ teaspoon ground cinnamon

2 teaspoons dried Mexican or regular oregano

3 bay leaves

2 teaspoons brown sugar

4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)

1 teaspoon freshly ground black pepper

2 ½ Tablespoons Kosher salt

3 Tablesoons heat-safe oil (coconut or grapeseed)

4 cups chopped onions (3 medium or 2 large)

1 ½ cups chopped celery (about 4 ribs)

6 cloves garlic, chopped

2 jalapeno chiles, seeded and roughly chopped

1 ½ cups stock (beef, chicken, or vegetable will do)

2 Tablespoons tomato paste

1 28-ounce can crushed tomatoes

1 ounce semisweet chocolate chips

3 Tablespoons masa harina (corn flour, not cornstarch)

2 cups water

2 cups chopped butternut squash (optional)

½ cup chopped cilantro

½ cup chopped parsley

Grated cheddar, chopped green onions, and sour cream for garnish

Directions at perrysplate.com

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