Slow Cooker Steak and Black Bean Chili

By Belinda

Rinse the beans well to remove excess sodium. Cool down the spicy flavor of this chili with warm corn bread and assorted crunchy fresh veggies with ranch dip. You can serve sour cream and cheddar cheese.

Ingredients

• 2 pounds beef top round steak, trimmed and cut into 3/4 inch cubes
• 1 envelope (1 oz) onion soup mix
• 2 cans of (15 oz each) black beans, rinsed and drained
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (4.5 oz) Old El Paso chopped green chilies, undrained
• 3 teaspoons, chili powder
• 1 teaspoon ground cumin

Details

Servings 6

Preparation

Step 1

In 3 1/2 to 4 quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.

Cover and cook on low heat setting 8 to 10 hours.