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Prep 20min
Total8hr20min
Servings4
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Ingredients
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)
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Steps
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.
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