Beef and Bean Chili

By: Melissa Baker

Recipe and Image Courtesy of www.MyRecipes.com

Ingredients:

• 3/4 pound ground chuck
• 1 tablespoon olive oil
• 1 pound chuck-eye steak, cut into bite-size pieces
• 1 1/2 cups chopped onion
• 1/4 cup crushed garlic cloves (about 10 large)
• 1 1/2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1 pound dried red kidney beans
• 1 (28-oz.) can crushed fire-roasted tomatoes
• 1 (8-oz.) can tomato sauce
• 3 cups unsalted chicken cooking stock

• Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado 

Directions:  

1. Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink.
2. Transfer browned beef to a 6-qt. slow cooker.
3. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides.
4. Add chuck-eye cubes to slow cooker.
5. Add onion and next 8 ingredients to slow cooker; stir in stock.
6. Cover and cook on HIGH 8 hours or until beans are tender.
Serve with desired toppings.