Slow-Cooked Chile Con Carne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half. Ingredients:
cooking spray |
1 1/2 cups chopped onion (about 1 medium) |
2 garlic cloves, minced |
1 pound sirloin, cut into 1-inch cubes |
2 1/2 cups diced plum tomato (about 6) |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 (15-ounce) can pinto beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
1 (14-ounce) can fat-free, less-sodium beef broth |
1/4 teaspoon salt |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt.
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