Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds flank steak
  • 1 teaspoon ancho chili powder
  • pinch of salt & pepper
  • 1 tablespoon canola oil
  • 1 can fire roasted diced tomatoes
  • 1 can black beans
  • 1 cup fire roasted tomato salsa
  • 1 jalapeño (seeded and diced)
  • 2 tablespoons tomato paste
  • 1 tablespoon ancho chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons cocoa powder
  • 2 cloves garlic
  • 1 cup beer ((I used wheat beer))
  • 1/2 cup beef broth
  • Frozen potato wedges (like Alexia, cooked according to package directions and seasoned with additional chili powder)
  • shredded cheddar cheese
  • fritos
  • sliced jalapeños
  • sliced avocado
  • sour cream

Instruction

  • Season flank steak with 1 teaspoon ancho chili powder and a pinch of salt and pepper
  • Heat canola oil in skillet (or multi-cooker) over medium high heat or around 400 degrees
  • Sear beef on each side for about 3-4 minutes or until nice and golden brown
  • Transfer meat to slow cooker and add all remaining chili ingredients
  • Cover and cook on low for 8-9 hours
  • Shred beef in slow cooker
  • Serve chili in bowls topped with any of the optional toppings or as desired