This thick chili is special to me because it “cooks itself” while I’m at work. My family and friends love it. It’s really nice served with corn bread.
—PATRICIA NIEH PORTOLA VALLEY, CA
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14 1/2 ounces each) fire-roasted diced tomatoes, undrained
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce
2 garlic cloves, minced
1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Optional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges
1. In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper.
2. Pour half the tomato mixture into a 4- or 5-qt. slow cooker; add the beef. Top with remaining tomato mixture.
3. Cover and cook on low 7-9 hours or until meat is tender. Serve with the toppings of your choice.