Photo: Hector Sanchez; Styling: Caroline M. Cunningham
This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can't find fire-roasted, use plain tomatoes and add a pinch of smoked paprika.
Makes 4 qt.
1. Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.
2. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.