Chilly Day Beef Chili (RumpRoast)
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Total Recipe Time: on high setting: 6-1/2 hours
2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces
2 cans (15-1/2 ounces each) black beans, rinsed, drained
1 can (14-1/2 ounces) diced tomatoes
1 cab (8 ounces) tomato sauce
1 medium onion, chopped
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup prepared thick-and-chunky salsa
Toppings:
Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream
- Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours, or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)
- Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
Makes 6 to 8 servings (1-1/4 to 1-1/2 cups each)
Nutrition information per serving (1/6 of recipe): 404 calories; 42 g protein; 32 g carbohydrate; 12 g fat; 710 mg sodium; 91 mg cholesterol; 6.0 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 6.2 mg iron; 8.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
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