Recipe: Slow-cooker beef chili

SLOW COOKER BEEF CHILI

Serves 4.

• 2 tsp. vegetable oil

• 1 lb. top round steak, trimmed of fat and cut into 1/2-in. cubes

• 1/2 tsp. salt, divided

• Freshly ground black pepper to taste

• 1 onion, finely chopped

• 1 tbsp. chili powder

• 1 tsp. paprika

• 1 tsp. ground cumin

• 1 (14.5-oz.) can diced tomatoes, with liquid

• 1 c. water

• 1 (15-oz.) can pinto beans, drained and rinsed

• Shredded cheddar cheese, for garnish

• Green onions, for garnish

Directions

Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Pat the beef dry with paper towels and season with 1/4 teaspoon salt and pepper to taste. Add half of the beef to pan and cook, turning, until browned on all sides, about 6 minutes. Remove the meat and place in the slow cooker. Repeat with remaining meat.

Spoon the vegetables into the slow cooker. Add the tomatoes, 1 cup water and beans. Stir to combine. Cover the slow cooker and cook on low for 8 hours. Serve hot and garnish with cheese and onions as desired.

Nutrition information per serving:

Calories392Fat7 gSodium780 mg

Carbohydrates44 gSaturated fat2 gCalcium120 mg

Protein39 gCholesterol61 mgDietary fiber14 g