To trim this recipe to two servings, omit one can of beans and use only one cup of broth. Cut the remaining ingredients in half.
1 1/2 cups chopped onion (about 1 medium)
2 garlic cloves, minced
1 pound sirloin, cut into 1-inch cubes
2 1/2 cups diced plum tomato (about 6)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium beef broth
1/4 teaspoon salt
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef to pan; cook 5 minutes or until beef is browned, stirring occasionally. Combine beef mixture, tomato, and next 6 ingredients (through broth) in an electric slow cooker. Cover and cook on HIGH for 3 1/2 hours or until beef is tender. Uncover; cook 30 minutes or until slightly thickened. Stir in salt.
Well, I probably wouldn't do it for a special occasion, but it was easy and very good, different then the other chiles I make. I did it exactly as written, I would consider adding peppers( fresh) if I had them on hand. Served with salad and cornbread.
This is one of my favorite chili recipes. I make it about once a month in the fall and winter. I use 2 cans of undrained diced tomatoes instead of fresh - usually with chiles if I have them. I also will play with the seasoning. It comes out nice and think with very tender beef.
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