Slow-Cooker Beef and Black-Bean Chili

By pattie_d

There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.

Ingredients

• 1 pound beef chuck, cut into 3/4-inch chunks
• 1 can (15 ounces) tomato puree
• 1 cup dried black beans, rinsed
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons chili powder
• Coarse salt and ground pepper
• 1/4 cup sour cream, for serving

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

From Everyday Food,

April 2009