So it seems like I am obsessed with making chili in the colder months… and I’m okay with that obsession because it led me to this recipe.  This chili recipe has become the most amazing chili recipe I’ve ever tried.  So with those accolades, everyone needs to try this recipe and fall in love like I did. 

Ingredients: 

• 1/2c chicken or beef broth 
• 2lb flank steak 
• 2 6in corn tortillas 
• 1c shredded pepper jack cheese 
• fresh cilantro – chopped 
• 3 handfuls of chili powder 
• 1 handful ground cumin 
• 1 14oz can diced fire roasted tomatoes 
• 2 poblano pepper – seeded and diced 
• salt and pepper
• 1.5c frozen corn 
• Prepared mashed cauliflower 
• CROCK POT

Steps:

1. Butterfly the steak (open like a book).  Season with salt and pepper.  Press the cheese and cilantro on the steak. Layer the tortillas, overlapping if needed.  Starting with the long side, roll the steak.  Tie with kitchen twine to keep in place. 
2. Add the broth, spices, tomatoes, diced pepper, salt and pepper to the crock pot.  Place the prepared rolled steak on top.  Spoon some sauce over the meat.  Let cook on low for 7-8 hours.  
3. When done cooking, remove the steak.  Add the frozen corn to the crock pot to let cook through.  Let steak rest for 5 minutes. When done, shred or slice the steak.  Put back in crock pot.  
4. Serve:  cauli mash on bottom of bowl + chili on top. 

Drooling just thinking about it!! 

For a KETO friendly meal—omit tortillas and corn. 

Enjoy!!