Yield
4 servings (serving size: 1 1/2 cups)

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.

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.

Ratings & Reviews

EllieBellie's Review

ConniefromPA
July 02, 2011
This was quite nice. I added a can of diced tomatoes with jalapenos, went with generous spice amts., and forgot the salt... YUM! I will certainly make again!

ConniefromPA's Review

lizdahl
June 17, 2011
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.

lizdahl's Review

EllieBellie
December 25, 2008
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.