This is our favorite crockpot chili and we've tried several. To make it truly decadent, ignore me whenever I indicate something is optional.
1 1/2 lbs. beef shoulder top boneless blade steaks or flat iron steaks (I use top sirloin) 1 Tbs. canola oil 2 C. chopped onions 1 C. chopped green sweet peppers 4 garlic cloves, minced 2 15 oz. cans kidney beans or pinto beans or black beans, rinsed and drained (I mixed kidney and pintos) 1-2 tsp. chopped chipotle chilies in adobo 1 15 oz. can tomato sauce 1 15 oz. can diced tomatoes, undrained 1/2 C. water 4 Tbs. chili powder 1 tsp. dried basil, crushed 12 tsp. black pepper shredded cheddar cheese optional sour cream optional chopped onions or scallions optional avocados, slices optional
Cut beef into 34 cubes. In a 4 quart Dutch oven, brown meat, half at a time, in 1 Tbs. hot cooking oil. Remove meat, reserving drippings in pan. Cook onion, sweet pepper and garlic in drippings until tender drain fat. Return meat to Dutch oven. Stir in chipotle chili peppers in adobo sauce. Stir in beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper. Bring to boiling reduce heat. Simmer, covered, about 1 hour or until the meat is tender.