Crockpot Bean and Beef Chili

Submitted by HopAlongAnnie51

 

6 oz. lean beef top round, cut into chunks
1 Tbl. olive or canola oil
1/2 c. chopped onion

1/2 c. chopped green pepper

1 Tbl. minced garlic

1-1/2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 c. canned crushed tomatoes

1 c. beef broth

1 can (15 oz.) kidney, pinto or black beans, rinsed and drained

4 tsp. sour cream

4 tsp. grated extra-sharp cheddar cheese

 

Pulse beef in food processor 1 minute, until coarsely ground.  Heat oil in skillet over medium-high heat.  Cook beef and onion until browned, 4 to 5 minutes.  Transfer to 4-quart or larger slow cooker.  Add bell pepper, garlic, chili powder, cumin, salt, pepper, tomatoes, and broth.  Stir.  Cover.  Cook on low 4 to 6 house.  Add beans and cook on high, stirring occasionally, 1 more hour.  Served topped with dollop of sour cream and sprinkle with cheese.

 

Cook time:  7 hours
Serves:  4

Less than $2 per serving