Beef ‘n’ bean chili
8
Points®
Total time: 6 hr 28 min • Prep: 28 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
Chili is perfect party food. This beef and bean version is easy to make, and you can serve it straight from the slow cooker. Set out the sour cream, shredded cheese, scallions, and a bottle of hot sauce, and let guests help themselves.
Ingredients
Olive oil
2 tsp
Canned diced tomatoes with green chilies
10 oz
Uncooked 93% lean ground beef
1 pound(s)
Uncooked onion(s)
1 large
Garlic
2 large clove(s)
Chili powder
2 Tbsp
Ground cumin
2 tsp
Paprika
2 tsp
Dried oregano
1 tsp
Kosher salt
0.75 tsp
Cayenne pepper
0.125 tsp
Tomato paste
0.25 cup(s)
Plum tomato
0.75 pound(s)
Bell pepper(s)
2 item(s), medium
Canned kidney beans
15.5 oz
Light sour cream
6 Tbsp
Reduced fat cheddar cheese
1.5 oz
Fresh radish(es)
1 medium
Uncooked scallion(s)
1 medium
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add beef and cook, breaking it up with wooden spoon, until no longer pink, about 5 minutes. With slotted spoon, transfer to plate. Add onion and garlic to skillet and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into 5- or 6-quart slow cooker.
2
Pour reserved tomato juice into medium bowl. Whisk in tomato paste until smooth. Add to slow cooker along with diced tomatoes, plum tomatoes, and bell peppers. Cover and cook 6–7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
3
Ladle chili evenly into 6 bowls. Top each serving with sour cream, Cheddar, and scallions.
4
Per serving: 1 1/3 cups chili, 1 tablespoon sour cream, and 1 tablespoon cheese
5
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