AS SEEN ON TV: Chilly Day Beef Chili Come in out of the cold to a house full of Mexican aromas!
Prep: 10 minutes Cook: 6 to 8 hours (crockpot) Servings: 6 to 8
2½
lbs. boneless beef chuck or round, cut into ½ inch pieces
2
cans (15 oz) black beans, rinsed and drained
1
can (15 oz) tomato sauce
1
can (15 oz) diced tomatoes
1
can (14 oz) beef broth
1
medium onion, chopped
2
tsp. chili powder
1
tsp. salt
1
tsp. ground cumin
½
tsp. pepper
1
cup prepared thick-and-chunky salsa
Combine all ingredients except salsa and toppings in 4-5 quart slow cooker; mix well. Cover and cook on HIGH 5½ to 6 hours or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)
Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings if desired.
Garnish with shredded cheddar cheese, diced onion, dairy sour cream, or sliced green onions.
