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.