1-¼poundsboneless chuck steak, trimmed and cut into ½-inch cubes
12ounceslight beer
2cupschopped red onion
2largecarrots, chopped
8ouncessliced mushrooms, roughly chopped
3clovesgarlic, peeled and thinly sliced
¼cuptomato paste
3tablespoonhoney
1tablespoonchili powder (or to taste)
2teaspoonsground cumin
1teapoonsdried oregano
1tablespooncornmeal
¼cuplight sour cream, for serving
Instructions
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.
Recipe Notes
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 creamClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.9*SmartPoints (Green plan)9*SmartPoints (Blue plan)9*SmartPoints (Purple plan)9*PointsPlus (Old plan)
Nutrition Facts
Weight Watchers Chuck Wagon Chili for the Crock Pot