Ingredients :
- For the chili seasoning:
- 1/4 cup chili powder or to taste
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoons chipotle chili powder
- 1 to 2 teaspoons ground coriander
- Salt and freshly ground black pepper
- For the chili:
- 8 slices bacon
- 4 pounds boneless beef chuck roast cut into 1 1/2-inch thick steaks
- 1 large onion diced
- 2 cans fire-roasted diced tomatoes with green chiles undrained
- 2 cups chicken broth or water
- 1 can kidney beans drained and rinsed
- 8 cloves garlic minced
- To serve:
- shredded cheese
- sour cream
- thinly sliced scallions
- fresh cilantro
- corn chips such as Fritos brand
Directions :
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a Dutch oven or large stock pot, fry bacon until crisp. Transfer to a plate and crumble when cool. Reserve bacon fat for cooking beef and keep hot.
- Season each side of the beef steaks generously with salt and pepper. Working with one steak at a time, fry in reserved bacon fat until well-browned on each side.
- Transfer to a cutting board and repeat with remaining steaks. Cut each browned steak into 1-inch to 2-inch cubes and transfer to slow cooker.
- Add onion to pot with bacon fat and beef juice. Stir until softened, about 2 to 3 minutes. Transfer to slow cooker.
- To the slow cooker, add the crumbled bacon, tomatoes with chiles, chicken broth or water, beans, garlic, and chili seasoning.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours. The beef should be falling apart and tender. Strain excess fat off the top if desired. Shred the beef gently with tongs or two forks.
- Season to taste with salt and pepper and serve with toppings such as shredded cheese, sour cream, scallions, cilantro, and corn chips.
