Beef-n-Bean Chili
By ltrodrigu
Rate this recipe
4.1/5
(8 Votes)
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
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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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