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South of the Border Crock Pot Steak Loaf
Ingredients:
1 onion, chopped
1 clove garlic, minced
2 Tbsp vegetable oil
1/2 cup all purpose flour
1/4 tsp black pepper
1/2 tsp salt
1 lb steak, cut into 1/2 inch cubes
1 Tbsp chili powder
1 Tbsp cider vinegar
1/2 tsp allspice
1 tsp cumin
1/2 tsp salt
2 15 oz cans peeled, cut up tomatoes in juice
1 8 oz can tomato sauce
2 oz unsweetened baking chocolate
2 Tbsp brown sugar
Optional garnish: Any combination of chopped green onions, salsa, sour cream and fresh cilantro.
Directions
1. Place two 15 x 2-inch strips of heavy duty aluminum foil strips into crock pot, in a criss-cross fashion, across bottom floor of crock pot, then up along the sides of pot before placing your uncooked loaf into the crock cavity. The foil strips will serve as "handles" aiding in the easy removal of the after it has been fully cooked.
2. Cook onions and garlic in vegetable oil in a skillet until softened.
3. Place flour, pepper and salt together in a bowl. Dredge meat cubes into flour to coat. Discard flour that doesn't stick to meat.
4. Add meat to cooking onions and turn up skillet to brown meat. Cook meat over medium high heat, stirring occasionally to evenly brown the meat on all sides.
5. Transfer meat and onions into a 3 1/2 quart crock-pot. Add remaining ingredients and stir to combine. (Push chocolate chunk down into the middle). Cook in crock-pot on low for 8-10 hours. Occasional stirring is okay but not necessary.
6. Garnish as desired.
7. Number of servings: 4
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