Slow-Cooker Beef and Three-Bean Chili |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 9 |
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A comforting meal to come home to! Recipe is from Simple and Delicious. Ingredients:
1 1/2 lbs beef stew meat, cut into 1-inch pieces |
2 teaspoons chili powder |
1 1/3 cups chopped onions |
2 tablespoons canola oil |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 cup beef broth |
1 (6 ounce) can tomato paste |
2 jalapeno peppers, seeded and chopped |
1 tablespoon brown sugar |
2 teaspoons minced garlic |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground cumin |
sour cream (optional) |
Directions:
1. Place beef in a large resealable plastic bag; add chili powder and toss to coat.
2. In large skillet over medium heat, brown beef and onion in oil.
3. Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
4. Stir in beef, onion and drippings.
5. Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
6. Serve with sour cream, if desired.
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