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5
Slow Cooker Chili Con Carne
Steak Chili is a rich, meaty chili con carne recipe with chunks of tender beef, beans and spices. It's the perfect meal for cool weather.
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
15
minutes
mins
Total Time
4
hours
hrs
25
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
Author:
Kristin Maxwell
Ingredients
2
tablespoons
extra virgin olive oil
3
pounds
beef chuck roast
sliced thin and cut into pieces
1
small onion
diced (about 1 cup)
3
cloves
garlic
minced
15
ounces
canned light red kidney beans
15
ounces
canned dark red kidney beans
8
ounce
canned tomato sauce
15
ounces
canned fire roasted diced tomatoes
2
cups
beef broth
2
tablespoons
chili powder
1
teaspoon
cumin
1
teaspoon
salt
1/2
teaspoon
ground black pepper
Optional toppings: shredded cheese, sour cream, cilantro
Instructions
In a large dutch oven, heat oil over medium high heat.
Add the chuck roast pieces and onion and cook until meat is cooked through and onion is tender.
Add garlic and cook for one additional minute.
Drain off fat then return the mixture to the dutch oven.
Add the beans, tomato sauce, tomatoes, beef broth and seasonings and stir until well combined.
Bring the mixture to a simmer and carefully transfer to a crock pot.
Cover and cook on low for 4-6 hours then reduce temperature to warm until ready to serve.
Transfer to serving bowls and serve with desired toppings.
Notes
Don't skip browning the meat.
Searing the meat before slow cooking is crucial to lock in flavors and keeping the meat tender without falling apart.
Nutrition
Calories:
605
kcal
|
Carbohydrates:
28
g
|
Protein:
53
g
|
Fat:
32
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
2
g
|
Cholesterol:
156
mg
|
Sodium:
1386
mg
|
Potassium:
1258
mg
|
Fiber:
9
g
|
Sugar:
5
g
|
Vitamin A:
1109
IU
|
Vitamin C:
4
mg
|
Calcium:
126
mg
|
Iron:
8
mg
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