Chilly Day Beef Chili Crockpot
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- 2 lbs. boneless beef chuck or round, cut into ½ inch pieces
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 can (15 oz) chili-style tomato sauce with diced tomatoes
- 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 4½ to 5½ 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 or serve with toppings of shredded cheddar cheese, diced onion, dairy sour cream, or sliced green onions.
Tips from Our Cook
Add variety by using a flavored salsa like Fire Roasted Tomato.
If chili-style tomato sauce with diced tomatoes is not available, substitute 1 can (14-1/2 ounces) chili-style diced tomatooes plus 1 can (8 ounces) tomato sauce.
Nutrition info per serving (based on 6 servings): 404 calories; 42g protein; 32g carbohydrate; 12g fat; 710mg sodium; 91mg cholesterol; 6mg niacin; 0.6g viatmin B6; 2.8mcg vitamin B12; 6.2mg iron; 8.7mg zinc.