Slow-Cooker Steak Chili Recipe!

What you'll need

• 1 cup dry pinto beans, rinsed
• 1/2 pound steak
• 1 14-ounce can whole, peeled tomatoes, with juice
• 2 cups broth (beef, chicken, or vegetable work fine)
• 1/2 yellow onion, diced
• 2 Tablespoons tomato paste
• 2 Tablespoons brown sugar
• 1 Tablespoon chili powder
• 1 Tablespoon ancho chile powder
• 1 Tablespoon unsweetened cocoa powder
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• 1 teaspoon salt

Notes:

If you don't have an immersion blender, you can use a potato masher to break up the tomatoes and slightly mash some of the beans.

How to make it

1. Place all ingredients in the slow-cooker (no need to cut up the steak first) and cook on low for 8-10 hours (or high for 6-7 hours). 
2. Remove steak from slow-cooker, and cut into small chunks or strips. Set aside. With an immersion blender, do a few quick blends of the contents of the slow-cooker (not enough to make it all smooth - just to combine it a bit and break up the tomatoes). Return the steak to the slow-cooker, salt to taste, and let cook another 10-15 minutes. 
3. Serve with your toppings of choice. Enjoy!
4. Source: http://spoonful.com/recipes/slow-cooker-steak-chili