Smoky Beef and Three Bean Chili
Tender beef chunks and three kinds of beans cook in a smoky tomato sauce for a hearty chili served with bread.
20 min
Prep
483 min
Cook
4
Serves
710
Calories
Macros · per serving
50g protein
73g carbs
24g fat
Ingredients
For 4 servings
- 600 g beef chuck
- 240 g canned kidney bean
- 240 g canned black bean
- 240 g canned pinto bean
- 150 g onion
- 150 g bell pepper
- 3 clove garlic
- 400 g canned diced tomato
- 30 g tomato paste
- 160 g bread
- 120 ml water
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Dice the onion and bell pepper and mince the garlic. Drain and rinse all three kinds of canned beans; the listed bean quantities are drained weights.
- 2
Use fully thawed, boneless beef chuck. Trim excess hard fat and cut into 2.5 cm chunks.
- 3
Place the onion, bell pepper and garlic in the Crock-Pot, then add the raw beef and drained beans. Add the canned tomatoes with their juice, tomato paste, water, chili powder, smoked paprika, cumin, salt and black pepper. Stir well and cover.
- 4
Cook on LOW for 8 hours, keeping the lid closed, until the beef is fork-tender. Check several beef chunks with a food thermometer: they must reach at least 145°F (63°C), although tender braised beef will normally be considerably hotter.
- 5
Turn off the Crock-Pot and let the chili stand, covered, for 3 minutes. Stir, divide among four bowls and serve each portion with one-quarter of the room-temperature bread.
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