I made this chili for the first time while we were camping at Unicoi State Park in Helen, GA in October 2011. We had so much fun on that camping trip. The leaves were changing, the scenery was beautiful, the air was crisp and this chili really hit the spot. I cooked it over a fire that first time, but since then I have found that it is just as good in the crock pot.
Ingredients:
2 lbs boneless top sirloin steak, cubed
1 tbsp vegetable oil
3 15.5 oz cans black beans
2 14.5 oz cans diced tomatoes
2 4.5 oz cans chopped green chilies
1 large sweet onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 12 oz can beer
1 package chili seasoning kit
Topping suggestions: shredded cheddar cheese, diced tomatoes, diced avocado, sour cream, sliced green onions, chopped fresh cilantro
Saute steak in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned. Place steak in a lightly greased 6 quart slow cooker, stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on low 8 hours. Serve with desired toppings.
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