Bean & Beef Slow-Cooked Chili
You can never have too many American recipes, so give Bean & Beef Slow-Cooked Chili a try. One serving contains 431 calories, 32g of protein, and 10g of fat. For $2.11 per serving, you get a main course that serves 6. This recipe from Taste of Home requires garlic cloves, chili powder, salt, and canned pinto beans. This recipe is liked by 227 foodies and cooks. It is perfect for The Super Bowl. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 6 hours and 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Slow-Cooked Two-Bean Chili, Slow Cooked Beef Chili, and Slow-Cooked Green Chili Beef Burritos are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 360 minutes
Ingredients:
1 pound lean ground beef (90% lean)
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
2 cans (15 ounces each) pinto beans, rinsed and drained
2 to 3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1 large sweet onion, chopped
Equipment:
frying pan
slow cooker
sauce pan
Cooking instruction summary:
Directions In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6 servings (2-1/4 quarts). Originally published as Bean & Beef Slow-Cooked Chili in Simple & Delicious February/March 2015 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });
Step by step:
1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Transfer beef mixture to a 5-qt. slow cooker.
3. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.
4. Mash beans to desired consistency.
5. Serve with toppings as desired.
6. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight.
7. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Information:
covered percent of daily need
