Game-Stopper Chili

A hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker!

—Barbara Lento, Houston, PA

Prep: 25 min. • Cook: 6 hours • Makes: 12 servings

• 1 can (28 oz.) diced tomatoes, undrained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 lb. boneless beef chuck steak, cut into 1-in. cubes
• 1 lb. bulk spicy pork sausage, cooked and drained
• 2 medium onions, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 cup hot chunky salsa
• ⅓ cup medium pearl barley
• 2 Tbsp. chili powder
• 2 tsp. jarred roasted minced garlic
• 1 tsp. salt
• 1 tsp. ground cumin
• 4 cups beef stock
• 2 cups shredded Mexican cheese blend
• Corn chips

1. 1. Place all ingredients except the cheese and chips in a 6-qt. slow cooker. Cook, covered, on low for 6-8 hours or until the beef is tender.
2. 2. Stir in cheese until melted. Serve with chips. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat chili through in a saucepan, stirring occasionally.

1 ⅓ cups: 359 cal., 18g fat (7g sat. fat), 62mg chol., 1062mg sod., 26g carb. (6g sugars, 6g fiber), 23g pro.