Press the coffee grounds into the cubed steak all over, and season with salt.
Sear the steak in a medium skillet until you get nice browning all over, six to eight minutes total. Nothing major.
Add EVERYTHING (sans toppings), plus another pinch of salt, to a slow cooker and cook on low for 8-10 hours.
Ladle the chili into wide-rimmed bowls and garnish with anything you love.
Serves 6!
