WHIDBEY ISLAND STYLE STEAK IN THE CROCK-POT ENJOY DAN:

WHIDBEY ISLAND STYLE STEAK CHILE IN A CROCK POT by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 pounds tri-tip roast cubed

2 tablespoons cooking oil

1 pound chorizo

2 onions, chopped

1 bell pepper, seeded and chopped

6 garlic cloves

1 (4 Oz) can diced green chilies

1 (16 Oz) can kidney beans, drained and rinsed

1 (16 Oz) can black beans, drained and rinsed

1 (16 Oz) can corn, drained and rinsed

1 (16 Oz) bottle I.P.A. beer

1 (28 Oz) can tomatoes, diced

3 tablespoon chili powder

3 tablespoons yellow cornmeal

2 tablespoons coffee beans, freshly finely ground, and Mexican oregano

1 tablespoon EACH smoked paprika, ground cumin, brown sugar

1/2-teaspoon EACH salt, dry mustard, ground coriander, black pepper and cayenne pepper.

DIRECTIONS:

1.   Turn crock pot to high.

2.   In a bowl add chili powder and next 12 ingredients, mix thoroughly.

3.   Roll cubed steak in the seasoning, until thoroughly coated.

4.   In a skillet add oil over medium-high heat when sizzling.

5.   Add seasoned steak cubes and brown in batches; transfer to crock-pot.

6.   Add chorizo to the skillet and cook until brown, transfer to crock-pot.

7.   Add onions, bell pepper, and garlic and sauté for 5 minutes.

8.   Transfer to crock-pot.

9.   Stir in to the crock-pot, green chilies, beans, corn, beer and tomatoes.

10.                If not enough liquid add more beer.

11.                Cover and cook on low for 6-8 hours.

12.                Taste and adjust seasoning.

OPTIONAL:

Cooked macaroni, sour cream, cheddar cheese or sliced scallions.

ENJOY DAN:                BON-APPETITE!!