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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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The wonderful aroma of this chili is a great greeting when you come home after a busy winter day! Ingredients:
2-1/2 - pounds boneless beef chuck or round, cut into 1/2-inch pieces |
2 - cans (15 ounces) black beans, rinsed and drained |
1 - can (15 ounces) tomato sauce |
1 - can (15 ounces) diced tomatoes |
1 - can (14 ounces) beef broth |
1 - medium onion, chopped |
2 - teaspoon chili powder |
1 - teaspoon salt |
1 - teaspoon ground cumin |
1/2 - teaspoon pepper |
1 - cup prepared thick-and-chunky salsa (hot or mild - your choice) |
1 jalapeño pepper, diced (optional) |
Directions:
1. In 4 or 5-quart crockpot, add beef, black beans, tomato sauce, tomatoes, beef broth, onion, chili powder, salt, cumin and pepper (and jalapeño pepper, if using). Mix well. Cover and cook on HIGH 5-1/2 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. Garnish with shredded cheddar cheese, diced onion, dairy sour cream, or sliced green onions, if desired
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