BEAN & BEEF SLOW-COOKED CHILI

Bean & Beef Slow-Cooked Chili image

This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. -Mallory Lynch, Madison, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

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Ingredients

1 pound lean ground beef (90% lean)
1 large sweet onion, chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Optional toppings: sour cream, chopped red onion and minced fresh cilantro

Steps:

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.

Nutrition Facts : Calories 427 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 15g fiber), Protein 30g protein.