My husband is a self proclaimed chili officiando. When he was in college he lived on tortilla chips, chili (out of can) and Mountain Dew. Sounds like a bachelor huh? He would still eat that every day if I would let him! I buy all that for him when he needs a treat! He has some things that he’s picky about, I won’t bore you and list them all but big pieces of tomatoes are on that list. So that makes a lot of the classic home made chili recipes a bit difficult to make for him. When he tried this recipe he said that he may never he canned chili again. He liked it that much!
This chili was delicious! The pieces of beef were so tender that they nearly fell apart in your mouth before you could chew it. I love my slow cooker. This recipe was so easy to throw together and forget about. I made this before I taught my night class and it was great to come home to. I thought that it would be really spicey with the amount of chili powder but it wasn’t that spicey.
I told my mom about the recipe and she was interested because she isn’t a fan of ground beef. If that is you, I suggest you try this recipe. It does make enough for 4 people so double the recipe if you intend on making it for a crowd. This would be great with some corn bread too!
Slow-Cooker Beef and Black Bean Chili
source: Everyday Food, Martha Stewart
- 1 pound beef chuck, cut into 3/4-inch chunks
- 1 can (15 ounces) tomato puree
- 1 cup dried black beans, rinsed
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons chili powder
- Coarse salt and ground pepper
- 1/4 cup sour cream, for serving
- In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.