GOT A POT-LUCK TO GO TO TAKE THIS EVERYONE WILL ENJOY IT DAN:

                       CROCK-POT CHILI with CUBED SERLOIN STEAK by CHEF DAN:

Serves 20 or so

INGREDIENTS:

1 cup dried kidney beans

1 cup dried cannellini beans

1 cup dried pinto beans

1 cup dried black beans

1 cup dried navy beans

1-1/2- pounds flank or skirt steak, cubed

2 tablespoons grape seed oil

3 onions, thinly sliced

4 garlic cloves, thinly sliced

1/2- teaspoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dry mustard

1 package chili seasoning mix

2 fresh jalapenos, cut lengthwise into thin strips

1 bunch cilantro stems, finely chopped

1 (16oz) can refried beans

1 quart beef stock

1 (14-1/2oz) can diced tomatoes with jalapenos

2 bay leaves

A hand full cilantro leaves, roughly chopped

DIRECTIONS:

1.     Soak beans overnight and drain the water.

2.     In saucepan heat oil over medium-heat, brown the cubed steak, and cook 8 minutes.

3.     Remove meat.

4.     Add onions and garlic and cook for about 5 minutes.

5.     Add cayenne pepper, chili powder, oregano, cumin,  dry mustard, 1 package chili seasoning mix and cook for 1 minute.

6.     Pour in beef stock, and bring to a boil.

7.     Add steak, onion and stock mixture to crock-pot, fresh chilies, soaked dried beans, refried beans, tomatoes, bay leaves, salt and pepper.

8.     Stir well to distribute the ingredients.

9.     Cover and cook until meat is very tender about 5 hours on high, and 8 hours on low.

10.                        Season with salt and pepper and cilantro leaves. ENJOY DAN:             (ROCK-ON)