Dinner: Bean & Beef Slow-Cooked Chili Recipe

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 chilies
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

Instructions

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 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.

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