Slow Cooker Hearty Beef Chili

Slow Cooker Hearty Beef Chili
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3/4 pound boneless beef chuck roast, cut into 1/2-inch pieces
  • 1/2 pound sweet Italian sausage, casing removed
  • 2/3 cup onion, chopped
  • 1/3 cup green pepper, chopped
  • 2 teaspoons garlic, minced
  • 2 Tablespoons canned chopped green chilies
  • 1 can (28 oz.) diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 can (14 oz.) kidney beans, drained
  • 1 can (14 oz.) can pinto beans, drained
  • 1 1/2 cups chicken broth
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In large skillet over medium-high heat, brown beef and sausage.
  2. Add onion, green pepper and garlic; stir until onions are tender.
  3. Drain; add to crock.
  4. Stir in remaining ingredients until well blended.
  5. Cover and cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours.

Test Kitchen Tip: To use dry beans, soak and cook according to package directions. Use 1½ cups beans for each can of beans specified in recipe.

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