For this year’s National Chili Day, the team at Magenta Inc. decided to think outside of the box with this Steak and Shrimp Crock Pot Chili!
This recipe yields 4 to 6 servings, with a full cooking time at a little over 5 hours if cooked on high heat.
- 2 Pounds Steak (Top Sirloin Steak, New York Strip, Rib Eye or Filet Mignon), cut into ½ inch cubes
- 2 to 3 Tablespoons Canola or Olive Oil
- 2 Tablespoons Grand Diamond All Purpose Seasoning
- 1 Bay Leaf
- ½ Cup Onions, diced
- 1/3 Cup Celery, diced
- 1/3 Cup Bell Pepper, diced
- 4 Cloves Garlic, finely minced
- 1½ Tablespoons Chili Powder
- 1 Tablespoon Chipotle Chili Powder (If Chipotle Powder is too spicy, swap out the measurements with more Chili Powder)
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Ground Coriander
- ½ Teaspoon Mexican Oregano
- 1 Teaspoon Kosher Salt, or to taste
- Black Pepper, to taste
- 1 14oz. Can Diced Tomatoes
- 1 6oz. Can Tomato Paste
- 1 Teaspoon Granulated Sugar or Honey
- 1 to 1¼ Pounds Shrimp (size 31-40), cleaned and deveined
- 1½ to 2 Cups Beef Stock/Broth, preferably low sodium
1. Prepare by chopping onions, bell pepper, celery and garlic. Cut steaks into ½ inch cubes (trimming fat if needed). Lightly season steak cubes with the Grand Diamond All Purpose Seasoning. Season shrimp with a teaspoon of the Seasoning, and refrigerate.
2. Preheat oil in a skillet over medium-high heat. Cook steak cubes just until browned on all sides. Turn off heat.
3. Add all ingredients, EXCEPT the beef stock and shrimp, into your crock pot.
4. Periodically add in beef stock into crock pot.
Note: You can control the thickness of your chili by the amount of beef stock you add. 1½ cups will turn out a thick meaty chili | 2 cups will leave the chili with a more stew-like consistency | For best results, stir in 1½ cups of stock and add ¼ cup at a time to reach the consistency you desire
5. Cover crock pot with lid and cook chili on high for approximately 4 to 5 hours, or on low for 8 to 9 hours.
Note:Don’t be afraid to taste the chili half way through cooking time to ensure the salt is to your taste. If the beef stock is low sodium, you may want to add a little.
6. Remove the shrimp from refrigerator about 20 minutes before adding them to the crock pot, allowing them to become room temperature. Add the shrimp to the chili only for the last 15 minutes of cooking time. Continue cooking with lid on.
Once the cooking time is complete, you can serve this spectacular Surf & Turf Style Chili with any your favorite toppings, such as sour cream, cheese, bacon, green onions, rice, and cornbread.
You can also freeze your chili in portions to enjoy on a later date. To recook, simply add to a pot on medium-high heat, and stir thoroughly to your desired consistency. Adding some extra beef stock is sometimes a plus, especially if the chili has become clunky while frozen.
We hope you enjoy your National Chili Day, as well as this delightful recipe!
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