Slow Cooker Beef and Bean Chili

 

1

tablespoon olive or vegetable oil

1

large onion, coarsely chopped (1 cup)

2

teaspoons finely chopped garlic

2

tablespoons chili powder

1

tablespoon ground cumin

1

teaspoon salt

1/8

teaspoon pepper

2

lb beef stew meat

2

cans (15 oz each) Progresso® black beans, drained, rinsed

2

cans (14.5 oz each) diced tomatoes with green chiles, undrained

1/2

cup water

• 1 In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
• 2 Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
• 3 In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
• 4 Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.