Chilly Day Beef Chili
This tasty "ready when you are", slow-cooker chili recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
2 1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 (15.5-ounce) cans black beans, drained and rinsed
1 (15.5-ounce) can chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 cup prepared thick-and-chunky salsa
Suggested Toppings: Shredded cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream
- Combine all ingredients except salsa and toppings in a 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.
Makes 6 to 8 servings.
Nutritional Information Per Serving (1/6 of recipe): 404 calories; 42 g protein; 32 g carbohydrate; 12 g fat; 710 mg sodium; 91 mg cholesterol; 6.0 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 6.2 mg iron; 8.7 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.