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Beef-and-Bean Chili

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Ingredients

Adjust Servings:
3/4 pound ground chuck
1 tablespoon olive oil
1 pound chuck-eye steak, cut into bite-size pieces
1 1/2 cups chopped onion
1/4 cup crushed garlic cloves (about 10 large)
1 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 (28-oz.) can crushed fire-roasted tomatoes
1 pound dried red kidney beans
1 (8-oz.) can tomato sauce
3 cups unsalted chicken cooking stock

Nutritional information

24mg
Protein
3g
Iron
5g
Sodium

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Beef-and-Bean Chili

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:

Warm up with a comforting bowl of this classic beef and bean slow cooker chili! Perfect for game day or a busy weeknight!

  • 1Hours 30 Mins
  • Serves 4
  • Medium

Ingredients

Directions

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This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can’t find fire-roasted, use plain tomatoes and add a pinch of smoked paprika.

  • Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado.

 

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Steps

1
Done

Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker.

Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.

2
Done

Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

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