London Broil Slow Cooker Chili Recipe
Description
London broil chili is a comforting, hearty, and easy-to-make slow cooker chili recipe. This chili is so easy to make, as all you need to do is throw all the ingredients into the slow cooker and let it do the work for you! London broil is a cut of beef that comes from the top round, and is normally marinated before being cooked. In this recipe, the london broil is marinated in a flavorful mixture of spices, herbs, and seasonings, and then slow cooked with a variety of vegetables and beans. The result is a delicious and satisfying chili that can be enjoyed for a weeknight dinner or a game day party.
Ingredients
For the London Broil:
- 2 lbs london broil
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Chili:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 jalapenos, seeded and diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 (14.5 ounce) can diced tomatoes, with juices
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro, for garnish
- 2 tablespoons diced jalapeno, for garnish
- 2 tablespoons shredded cheddar cheese, for garnish
Instructions
1. Begin by marinating the london broil. In a small bowl, combine the olive oil, garlic powder, chili powder, cumin, oregano, salt and pepper. Rub the marinade all over the london broil, making sure to coat it completely. Transfer the london broil to a slow cooker, and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, bell pepper, and jalapeno, and sauté for 4-5 minutes, until the vegetables are softened. Add the chili powder, cumin, oregano and smoked paprika, and cook for 1 minute more, until the spices are fragrant. Transfer the vegetables to the slow cooker.
3. Add the diced tomatoes with their juices, black beans, kidney beans, beef broth, Worcestershire sauce, salt and pepper to the slow cooker. Stir to combine. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is tender and cooked through.
4. Once the chili is done cooking, remove the london broil from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker, and stir to combine. Taste and adjust the seasonings, if necessary.
5. Serve the chili warm, garnished with fresh cilantro, jalapenos, and cheddar cheese, if desired.
Equipment
- Slow cooker
- Skillet
- Small bowl
- Two forks
- Measuring spoons
Notes
This chili can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Nutrition
One serving of this London Broil Slow Cooker Chili contains approximately 352 calories, 16 grams of fat, 33 grams of carbohydrates, and 21 grams of protein.
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