This meat-only chili will satisfy a hungry crowd

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If you’ve ever made chili from scratch, you’ve surely confronted the age-old chili debate: with beans or without? This easy recipe is for a classic, bean-free chili. Chunks of savory beef bathed in a flavorful sauce with a nice hit of spice makes this a favorite of the no-beans crowd (of course, you can always add beans if you swing that way. We won’t tell!)
Top this hearty stew with all of your favorite chili toppings: shredded cheddar cheese, diced onions, jalapenos, chunky salsa, sour cream or sliced avocado. Serve it with crunchy tortilla chips for dipping too. This is the perfect game day food.
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Cooktop Cove
Slow Cooker Chunky Beef Chili
8
10 minutes
8 hours and 6 minutes
8 hours and 16 minutes
2 tablespoons olive oil
2 to 3 pounds chuck steak, cubed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can crushed tomatoes
1 cup beer (or substitute beef broth or water)
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the beef with salt and pepper and add it to the skillet. Cook, turning occasionally, until the meat is browned on all sides, about 6 minutes.
Transfer the meat to the slow cooker and add the tomatoes, beer, chili powder, cumin, paprika and oregano.
Cover the slow cooker and cook low for 8 to 10 hours, until the meat is very tender.
Serve hot, garnished with shredded cheese, sour cream, onions, salsa, and chips, as desired.
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