Beef-n-Bean Chili

Photo by Tempest R.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Quarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 3/4

    pound ground chuck

  • 1

    tablespoon olive oil

  • 1

    pound chuck-eye steak, cut into bite-size pieces

  • 1 1/2

    cups chopped onion

  • 1/4

    cup crushed garlic cloves (about 10 large)

  • 1 1/2

    tablespoons kosher salt

  • 1

    tablespoon ground cumin

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon ground red pepper

  • 1

    pound dried red kidney beans

  • 1

    28-ounce can crushed fire-roasted tomatoes

  • 1

    8-oince can tomato sauce

  • 3

    cups unsalted chicken cooking stock

  • Shredded sharp Cheddar cheese, for topping

  • Fresh red, yellow, orange and green pepper slices, for topping

  • Chopped avocado, for topping

  • Sour cream, for topping

Directions

Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

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