Slow Cooker Carne Asada Cubed Steak Chili
Prep: 15 minutes plus chilling
Slow Cook: 4 hours • Serves: 8
2 pounds cubed steak, cut into 1/2-inch pieces
2 tablespoons carne asada seasoning
1 tablespoon Pompeian® Olive Oil
1 container (32 ounces) low sodium beef broth
1 can (16 ounces) chili beans in spicy chili sauce
1 can (15 ounces) reduced sodium black beans, drained and rinsed
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
3 garlic cloves, minced
2 medium carrots, chopped
1 medium red onion, chopped
1 medium yellow bell pepper, chopped
Tillamook® Shredded Pepper Jack Cheese, sliced jalapeños and sour cream for garnish (optional)
2 tablespoons carne asada seasoning
1 tablespoon Pompeian® Olive Oil
1 container (32 ounces) low sodium beef broth
1 can (16 ounces) chili beans in spicy chili sauce
1 can (15 ounces) reduced sodium black beans, drained and rinsed
1 can (14.5 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced green chiles
3 garlic cloves, minced
2 medium carrots, chopped
1 medium red onion, chopped
1 medium yellow bell pepper, chopped
Tillamook® Shredded Pepper Jack Cheese, sliced jalapeños and sour cream for garnish (optional)
1.In medium bowl, toss steak and seasoning; cover and refrigerate 1 hour or overnight.
2.In large skillet, heat oil over medium-high heat. Add steak; cook 5 minutes or until browned, stirring occasionally.
3.Transfer steak to 5- to 6-quart slow cooker; stir in remaining ingredients except garnishes. Cover and cook on high 4 hours or low 8 hours. Serve topped with cheese, jalapeños and sour cream, if desired. Makes about 16 cups.
Approximate nutritional values per serving (2 cups):
336 Calories, 10g Fat (3g Saturated), 67mg Cholesterol,
888mg Sodium, 28g Carbohydrates, 9g Fiber, 32g Protein