The slow cooker changes tough cuts of beef into soft, tasty bites. This chili uses inexpensive stew meat and makes eight bowls that stay warm all week.
Active time: 20 minutes | Total time: 8 hours 20 minutes
Slow Cooker Beef Chili
Ingredients
- 1 ½ Tbsp canola oil
- 1 ½ lb (680 g) beef stew meat, cut into ¾‑inch cubes
- 3 cups (720 g) unsalted beef broth
- 2 cups (320 g) chopped onion
- 6 large garlic cloves, minced
- 2 Tbsp chili powder
- 2 Tbsp chopped chipotle chilies in adobo sauce
- 1 tsp kosher salt
- 3 cans (15.5 oz each) reduced‑sodium pinto beans, drained
- 1 can (14.5 oz) no‑salt diced tomatoes, with liquid
- ½ cup reduced‑fat sour cream
- ½ cup thinly sliced radishes
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
Directions
- Heat a large skillet over medium‑high heat. Add oil and swirl.
- Put the beef in the pan. Cook, stirring occasionally, until all sides are brown, about 6‑8 minutes.
- Transfer the beef to a 6‑quart slow cooker.
- Add broth, onion, garlic, chili powder, chipotle chilies, salt, and the tomatoes. Stir well.
- Cover and set the cooker to low. Cook for 7‑8 hours, until the meat is very tender.
- About 30 minutes before it’s done, stir in the drained beans. Let them heat through.
- Spoon the chili into bowls. Top each serving with a spoonful of sour cream, radishes, green onions, and cilantro.
Serves: 8 (about 1 ¼ cups per serving plus 1 Tbsp sour cream)
Nutrition per serving: 365 kcal, 15 g fat, 31 g carbs, 25 g protein, 8 g fiber, 544 mg sodium.