Beef And Bean Chili
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 large onion coarsely chopped (1 cup)
- 2 teaspoons finely chopped garlic
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 lb beef stew meat
- 2 cans 15 oz each black beans, drained, rinsed
- 2 cans 14.5 oz each diced tomatoes with green chiles, undrained
- ½ cup water
Instructions
- In 12-inch skillet, heat oil over medium-high heat.
- Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onion is softened.
- Stir in chili powder, cumin, salt, pepper and beef.
- Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
- Spray 3- to 4-quart slow cooker with cooking spray.
- Place beef mixture in slow cooker.
- Stir in beans, tomatoes and water.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir well before serving.
Notes / Tips / Wine Advice:
Quick Variation:
If you’re not a fan of black beans, kidney beans are a great substitute in this chili.Nutritional Information
Calories: 370 kcal
