1-¼poundsboneless chuck steak, trimmed and cut into ½-inch cubes
2cupschopped red onion
8ouncessliced mushrooms, roughly chopped
3clovesgarlic, peeled and thinly sliced
1tablespoonchili powder (or to taste)
¼cuplight sour cream, for serving
Ideal slow cooker size: 4-Quart.
Coat a large nonstick skillet with non-stick spray. Set it over medium heat. Add half of the beef. Cook, stirring occasionally, until browned, about 4 minutes. Transfer the beef to the slow cooker. Repeat with the remaining beef.
Add ¼ cup of the beer to the skillet. Bring to a boil and scrape up any browned bits from the bottom of the skillet. Scrape this mixture into the slow cooker.
Add to the slow cooker the onions, carrots, mushrooms, garlic, remaining beer, tomato paste, honey, chile powder, cumin and oregano. Stir up the mixture.
Cover and cook on LOW until the beef and vegetables are fork tender, 8 to 10 hours on LOW or 4 to 5 hours on HIGH.
About 20 minutes before the end of the cooking time is up, gradually stir in the cornmeal into the slow cooker until blended. Cover and cook on HIGH until the mixture simmers and thickens, about 15 minutes more.
Serve with sour cream.
I cut back on the chile powder, using only 1 tablespoon instead of the recommended 3. I wanted our pot of chili to be flavorful without being fiery. If you like extra heat, feel free to add more.Serving size: 1-⅓ cups + 1 tablespoon sour cream9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Weight Watchers Chuck Wagon Chili for the Crock Pot