Toppings: shredded Cheddar cheese, diced tomatoes and avocado, sour cream, sliced green onions, chopped fresh cilantro
How to Make It
Sauté steak in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned.
Place steak in a lightly greased 6-qt. slow cooker; stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on LOW 8 hours. Serve with desired toppings.
*2 lb. ground round may be substituted. Omit oil. Brown ground round in a large skillet over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain. Proceed with recipe as directed. Hands-on time: 23 min.; Total time: 8 hr., 23 min.
Note: We tested with Wick Fowler's 2-Alarm Chili Kit at one tasting and with 1 (4-oz.) package Carroll Shelby's Original Texas Brand Chili Kit at another.
This chili was a big hit for Halloween. I added two extra cans of black beans about 3 hours into cooking because I was worried about not having enough. My chili seasoning packet was all mixed so I couldn't leave out the masa and red pepper. The finished product had a lot of flavor but my 11 month old loved it so it wasn't terribly spicy.