Slow Cooked Chili

By carvalhohm

Ingredients

• 2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
• 2 (15-1/2-ounce) cans black beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can tomato sauce
• 1 medium-sized onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon salt
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1 cup thick and chunky salsa

Preparation

Step 1

In 4-1/2 to 5-1/2-quart slow cooker, combine all the ingredients except salsa; mix well. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until beef is tender.

Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through.

Serving Suggestions:
Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream.