My husband and I have different ways of enjoying this chili. I love eating this while watching a movie at home, dipping nachos, taco shells, or tortilla chips on them. I also love this with sour cream because that just balances all the flavors in this beef and been chili recipe. My husband on the other hand loves eating this without anything; or if he does, he eats it with bread with a side dish of salad. And of course, he loves his chili super spicy.
See what our friends from Valerie’s Kitchen have to say about this recipe:
“I can’t and won’t call it a Texas-style chili because it has both beef and beans and I don’t want people from Texas to yell at me (I love ya Texas). But, like Texas-style chili, the ingredient list includes cubed beef that simmers low and slow in the Crock-Pot until it’s fork tender. To be sure the beef factor was solid I added some ground beef and because for me, chili is not chili without some beans, I added both kidney and pinto beans.”
My husband and I love this version so much. We enjoy eating this even with that spicy taste. I am pretty sure that even those who are not too fond of chili will love this.
Ingredients
2 tablespoons Wesson vegetable oil
1 pound Tyson beef chuck roast, cut into bite-size pieces (or pre-cut beef stew meat)
1 pound Tyson lean ground beef
salt and fresh ground black pepper, to taste
1-1/2 cups chopped onion
1 tablespoon minced garlic
1 (28-ounce) can Hunt’s crushed tomatoes
1 (8-ounce) can Hunt’s tomato sauce
1 cup low-sodium College Inn beef broth
2 tablespoons McCormick chili powder
2 teaspoons McCormick ground cumin
2 teaspoons McCormick oregano
1/2 teaspoon McCormick crushed red pepper flakes
1 McCormick bay leaf
1 (15-ounce) can Great Value kidney beans, rinsed and drained
1 (15-ounce) can Great Value pinto beans, rinsed and drained
Toppings: shredded cheese, chopped onion, cilantro, avocado, pickled jalapenos, sour cream, salsa or hot sauce
Instructions
Add vegetable oil to a heavy 12″ skillet and place over MEDIUM-HIGH HEAT. If using pre-cut beef you may want to cut beef cubes a bit smaller. Add beef cubes to skillet, season with salt and pepper to taste, and sauté over medium-high heat for several minutes, or until nicely browned. Transfer the browned beef cubes to a 6-quart slow cooker. Add ground beef to the skillet with the beef drippings and cook, stirring to break up until beef is thoroughly cooked and no longer pink. Season with a little salt and pepper while cooking. Use a slotted spoon to transfer the cooked ground beef to the slow cooker with the beef cubes.
Add next 9 ingredients, from onion through crushed red pepper, to slow cooker (reserve bay leaf and beans). Stir well to combine and tuck the bay leaf into the mixture. Cover and cook until beef cubes are very tender; on LOW for 6 to 7 hours or on HIGH for 4 to 5 hours. Add kidney and pinto beans, cover, and cook for an additional 30 minutes or until beans are warmed through.
Serve with desired toppings.
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Quick Tip: Adjust the amount of crushed red pepper up or down to suit your taste.
Thanks again to Valerie’s Kitchen for this amazing recipe.
