Recipe Type(s): Slow Cooker, Soups, Stews & Chilis, Tailgate
Black beans and plenty of seasonings make this beef chili just right. Serve over corn muffins for a special treat, and don’t forget the toppings.
Makes 6 to 8 servings (1¼ to 1½ cups each).
Ingredients
2½ pounds boneless beef chuck or round, cut into
½-inch pieces
2 cans (15½ ounces each) black beans, rinsed, drained
1 can (15½ ounces) chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon pepper
1 cup prepared thick-and-chucky salsa
TOPPINGS:
Shredded Cheddar cheese, diced onion, dairy sour cream, sliced green onions (optional)
Instructions
- Combine all ingredients except salsa and toppings in 4½ to 5½-quart slow cooker; mix well. Cover and cook on HIGH 5½ to 6 hours or on LOW 8–9 hours, or until beef is tender. (No stirring necessary during cooking.)
- Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings if desired.
Cook’s Tip: If chili-style tomato sauce with diced tomatoes is not available, substitute 1 can (14½ ounces) chili-style diced tomatoes plus 1 can (8 ounces) tomato sauce.
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