Steak and Black Bean Chili

 

PREP TIME: 15 Minutes

START TO FINISH: 8 Hours 15 Minutes

Makes 6 servings

INGREDIENT

• 2 tablespoons vegetable oil
• 2 lb boneless beef top sirloin, cut into 1-inch cubes
• 3 cans (15 oz each) black beans, drained, rinsed
• 2 cans (14.5 oz each) diced tomatoes with green chiles,
• undrained
• 1 bag (10 to 12 oz) frozen onions, celery, bell pepper and
• parsley seasoning blend, thawed
• 1 bottle (12 oz) dark beer, room temperature
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 1 teaspoon salt
• Sliced green onions, if desired
• Whole red and green chiles, if desired
• Sour cream, if desired

 

 

METHOD

1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch

skillet, heat 1 tablespoon of the oil over medium-high heat. Add half

of the beef; cook 3 to 4 minutes, stirring frequently, until browned on

all sides. Place beef in slow cooker. Repeat with remaining 1

tablespoon oil and beef.

 

2 Stir black beans, diced tomatoes, seasoning blend, beer, chili

powder, cumin and salt into slow cooker.

 

3 Cover; cook on Low heat setting 8 hours. Garnish with green

onions, chiles and sour cream.

 

1 Serving (1½ cups): Calories 510 (Calories from Fat 0); Total Fat 15g (Saturated Fat 5g,

Trans Fat 0g); Cholesterol 0mg; Sodium 950mg; Total Carbohydrate 42g (Dietary Fiber

10g); Protein 46g Exchanges: 2 Starch, 2 Vegetable, 5 Lean Meat Carbohydrate

Choices: 2½