Slow-Cooker Beef and Beer Chili

Slow-Cooker Beef and Beer Chili

Looking for a hearty slow cooked dinner? Then check out this beef and beer chili made with Muir Glen® tomatoes and Progresso® beans.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

4

servings

1
lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces
2
tablespoons Gold Medal® all-purpose flour
1
tablespoon vegetable oil
1
bottle (12 oz) dark beer, room temperature
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
2
cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1
can (16 oz) pinto beans, drained, rinsed
1
can (15 oz) Progresso® red kidney beans, drained, rinsed
2
tablespoons tomato paste
2
tablespoons chili powder
1
tablespoon unsweetened baking cocoa
1
teaspoon salt
1
cup shredded sharp Cheddar cheese (4 oz)
  1. Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.
  2. Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.
  3. Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.
Makes 4 servings (about 1 2/3 cups)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 580
    • Total Fat 19g
      • (Saturated Fat 9g,),
    • Sodium 1640mg;
    • Total Carbohydrate 53g
      • (Dietary Fiber 14g,
    • Protein 42g;
    Percent Daily Value*:
      Exchanges:
      • 3 Starch;
      • 2 Vegetable;
      • 3 Lean Meat;
      • 1 High-Fat Meat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.