Slow-Cooked Beef Chili

By The Canadian Living Test Kitchen

951 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	300300 cal
pro	20 g20g pro
total fat	15 g15g total fat
sat. fat	5 g5g sat. fat
carb	23 g23g carb
fibre	7 g7g fibre
chol	51 mg51mg chol
sodium	560 mg560mg sodium
% RDI:	-
calcium	66 calcium
iron	2929 iron
vit A	1616 vit A
vit C	4242 vit C
folate	2424 folate

More great recipes from this menu:

Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 2lb lbpot roast boneless cross rib, cut in 1/2-inch(1 cm) cubes
2 onions , diced2 2oniononions, diced
2 large carrots , diced2 2large carrotcarrots, diced
2 stalks celery , diced2 2stalks celery, diced
2 cloves garlic , diced2 2cloves garlic, diced
1 tbsp dried oregano 1 1tbsp tbspdried oregano
1 can (28 oz/796 mL) stewed tomatoes 1 1can can(28 oz/796 mL) stewed tomatoes
1 can (5-1/2 oz/156 mL) tomato paste 1 1can can(5-1/2 oz/156 mL) tomato paste
1 1can can(19 oz/540 mL) black beanblack beans, drained and rinsed
1 1can can(19 oz/540 mL) red kidney beanred kidney beans, drained and rinsed
2 tbsp chili powder 2 2tbsp tbspchili powder
1/2 tsp salt 1/2 1/2tsp tspsalt
1 sweet green pepper , diced1 1sweet green peppersweet green peppers, diced
1 tsp hot pepper sauce , (optional)1 1tsp tsphot pepper sauce, (optional)

Preparation

In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.

Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.

Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.

Source : Canadian Living Magazine: November 2004