Chilly Day Beef Chili by Washington Beef Commission

Author: B&E Meats and Seafood
October 02, 2018
Pick up 2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch cubes, at any one of our four B & E locations. Cook beef along with other yummy ingredients in your 4-1/2 to 5-1/2-quart slow cooker. Then 6 1/2 hours later you will have created Chilly Day Beef Chili. Top off with shredded cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream.

 

Makes 6 to 8 servings of soup

 

Ingredients
2-1/2 pounds boneless beef Chuck or Round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, rinsed, drained
1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa

 

Toppings:
Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream

 

Instructions

 

Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; 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. Serve with toppings, as desired.

 

HIGH 6-1/2 hours or LOW 9-1/2 hours

 

Makes 6 to 8 servings

 

Soup

 

Don't have time to make homemade chili?

 

B&E’s Chili Mixes Make For Perfect Fall Comfort Dishes

 

Click here for more details!

 

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