round top steak, cut into bite-sized pieces - 3-4 pounds, or as much as you like
3 cans chili beans
1 can tomato sauce
1 can tomato paste
1 can beef broth
2 tomatoes, chopped
2 Tbsp crushed garlic
2 cups either red wine of choice, OR beer of choice
3 bay leaves
1 tsp cumin
1/4 tsp ground clove
chili powder to taste
1 small can green chili peppers
1 onion, chopped
1. 1 day before cooking, placed cubed meat into a ziplock bag, with the wine/beer, garlic, and bay leaves. Let marinate in refrigerator over night.
2. In slow cooker, combine chili beans, tomato sauce, paste, beef broth, chopped tomatoes, cumin, clove, chili powder, peppers and onion
3. Remove bay leaves from meat marinade and pour the rest of the contents into the slow cooker. Stir lightly. Cook on high for two hours, then on low until meat is fully cooked, about another three hours.
3. serve hot with chili toppings of desire, such as onions and cheese.