Slow Cooker Chili Colorado

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Servings: 4 Prep: 45 min Cook: 480 min Dairy Free Gluten Free Freezable Homestyle Immersion Blender OUR FAVORITES Slow Cooker/Crock Pot Added about 1 month ago Updated about 1 month ago

Ingredients

1 small onion 2 pounds beef shoulder 3 tablespoons cornstarch 3 tablespoons avocado oil, or oil of choice 1 tablespoon minced garlic 1 tablespoon chili powder 1 ½ teaspoons cumin 2 teaspoons sea salt, to taste ¼ teaspoon ground black pepper, plus more to taste 1 ⅓ cups beef broth, or chicken broth 5 ounces tomato paste

Instructions

1. Preheat your slow cooker on high. Peel and mince onion. Cut the beef into 1 inch cubes.

2. Place cornstarch and beef in a large bowl; toss to coat.

3. In large skillet, heat half the oil over medium high heat. Brown the beef well on all sides.

4. Transfer browned beef to the slow cooker, and reduce heat to low.

5. Back at the stove, add the remaining oil and the onions, garlic, chili powder, cumin, sea salt, and black pepper. Cook until the onions begin to soften.

6. Add the broth to deglaze the pan (scraping brown bits off the bottom). Stir in tomato paste.

7. When well combined, pour the pan's contents into a blender to puree the sauce to smooth.

8. Pour blended sauce into slow cooker. Cover and cook for 6-8 hours on LOW (it may seriously reduce if it's too hot, so check it form time to time).

9. Make sure beef is cooked through until an internal temperature of 145F is reached as well. Serve.