Go Back
Print

Slow Cooker Carne Asada Chili

Sick of taco Tuesday? Switch it up with all the citrus and smoky flavors of carne asada in chili form. Tender sirloin steak, black beans, and roasted red peppers slow cooked in a citrus tomato broth. Perfect for football or a cold, rainy day.
Prep Time 12 minutes
Total Time 8 hours 12 minutes

Ingredients

  • 2 Jalapeños seeded and finely diced
  • 1/2 Red Onion finely diced
  • 1, 12 Ounce Jar Roasted Red Peppers drained and diced
  • 4 Cloves of garlic grated
  • Juice from 2 Limes
  • Juice from 1/2 an Orange
  • 1 Cup light Colored Beer or Low-Sodium Beef Stock
  • 1, 14.5 Ounce Can Diced Tomatoes drained
  • 1, 28 Ounce Can Crushed Tomatoes
  • 2 Pounds Beef Sirloin Steak
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Dried Oregano
  • 1, 14.5 Ounce Can Black Beans drained and rinsed
  • Salt and Pepper to taste
  • Big bunch of Fresh Cilantro chopped

Instructions

  1. Add fruit juices, red onion, Jalapeño, garlic, red peppers, beer/stock, diced tomatoes, crushed tomatoes, and all the seasonings to the slow cooker. Mix to combine.
  2. Nestle the meat down in the liquid so it is completely covered. Cover with lid.
  3. Set the slow cooker to low for 8 hours or high for 5 hours.
  4. Once the timer has gone off and the chili is cooked, remove the meat, and shred with two forks. Add the meat back to the slow cooker.
  5. Chop the cilantro. Add that to the chili, mix to combine.
  6. Serve with colby jack or pepperjack cheese and sour cream.