Perfect recipe of Bean & Beef Slow-Cooked Chili
This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese.
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 to 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- Optional toppings: Sour cream, chopped red onion and minced fresh cilantro
Instructions:
- In a large skillet over medium heat, cook the beef, onion, and garlic for 6-8 minutes or until the beef is no longer pink, breaking it into crumbles. Drain any excess fat.
- Transfer the beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding the liquid, and add the tomatoes to the slow cooker. Stir in the beans, chili powder, cumin, salt, and the remaining tomatoes. Cook, covered, on low for 6-8 hours to allow the flavors to blend.
- Mash the beans to your desired consistency. Serve the chili with your choice of toppings.
Can Bean & Beef Slow-Cooked Chili be frozen?
Yes, you can freeze the cooled chili in freezer containers. To use, partially thaw it in the refrigerator overnight, then heat it through in a saucepan, stirring occasionally. Add a little water if necessary.
Nutrition Facts:
- A 1-1/2 cup serving contains approximately 427 calories, 7g fat (3g saturated fat), 47mg cholesterol, 1103mg sodium, 58g carbohydrates (11g sugars, 15g fiber), and 30g protein.