2poundssteakcut in 1-inch chunks (you can use stew beef, I used two sirloin steaks)
1/2cupall purpose flour
4tablespoonsoilI use avocado oil and use enough to generously coat bottom of pan
12ouncesbeer12 ounce bottle of amber ale
15ouncesred kidney beans15 ounce can, drained and rinsed
15ounceswhite kidney beans15 ounce can, drained and rinsed
28ouncescanned tomatoesunsalted plum tomatoes, with juice (break up tomatoes into pieces)
Garnish with freshly grated cheesesour cream, and/or diced avocados
Add onion to the bottom of your slow cooker.
Lightly coat steak with flour and shake off excess. Heat a heavy bottom large skillet or dutch oven over high heat and add oil. When oil is hot, add meat, ensuring enough space is in between pieces to properly brown. Allow to cook for just a couple minutes on each side to brown. I had to do this in two separate batches. Turn off heat when done. Transfer browned steak to slow cooker, placing on top of the diced onion.
Add amber ale to pot and allow to sit for 5-10 minutes to dissolve all that good stuff that stuck to the pot. Scrape it with a wooden spoon and then add entire mixture to slow cooker.
Add remaining ingredients all the way up to the garnish, stir, and set slow cooker to cook on low for 8-10 hours. Before serving, use a masher to smash the chili to shred the meat and smash up some of the beans. This will thicken everything to perfection. Top with garnishes and serve hot.