Slow-Cooked Chili Con Carne

(from abbra’s recipe box)

To trim this recipe to 2 servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.

Serves 4 people

Categories: Main Dish

Ingredients

  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 lb sirloin, cut into 1-inch cubes
  • 2 1/2 cups diced plum tomatoes (about 6)
  • 1 tbl. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 (15oz) can pinto beans, rinsed and drained
  • 1 (15oz) can black beans, rinsed and drained
  • 1 (14oz) can beef broth

Directions

  1. Heat a large nonstick skillet over medium-high heat.

  2. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally.

  3. Combine beef mixture, tomato, and next 6 ingredients (through broth) in a slow cooker. Cover and cook on high for 3 1/2 hours.

  4. Uncover; cook for 30 minutes or until slightly thickened.

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