I love a good slow cooker chili. Throw a bunch of stuff into the slow cooker in the am and dinner is ready by the pm. The best part is, it doesn’t really matter what you put in it. For me, it kind of depends on what I have on hand. Usually some kind of meat, some kind of beans, some veggies, seasonings and tomatoes. But really, the possibilities are endless. I have decided when I want to mix it up a bit, I use cubed meat (steak or stew meat) and since it’s in the slow cooker, it winds up nice and tender by the time we are ready to eat.
Chili is also good to feed a crowd, especially in the slow cooker. You can add as much or as little as you want. And the leftovers are pretty good too! So the other day I had some ribeye steak to use and I decided to make a slow cooker beef and black bean chili.
Start by layering your veggies and meat and seasonings in slow cooker. I used onion, red bell pepper and cubed ribeye steak. Seasoned with salt, pepper, chili powder, paprika, cumin and garlic powder. Fresh garlic would be nice too, but I didn’t have any on hand.
Add cans of tomatoes and black beans. Mix to combine. Cover and cook on low for 6 hours. You could cook on high for 3 hours if you wanted to cut the time down.
Serve with cheese, avocados and raw onions (if desired). Enjoy!
2 lbs steak – cubed (I used ribeye)
1 medium onion
1 red bell pepper
2 – 14 oz cans black beans
2 – 14 oz cans tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoons chili powder
1 Tablespoon paprika
1 Tablespoon cumin
1 teaspoon garlic powder (or about 1 teaspoon chopped fresh garlic)
*avocado for serving
*cheese for serving
In a slow cooker, layer onions and bell peppers. Add cubed meat and seasonings. Top with canned tomatoes and canned beans. Mix to combine. Cover and cook on low for 6 hours (or high for 3). Serve with avocados and cheese.