Chili Texas-Style |
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Ingredients
| 1 1/2 | lb.
boneless beef round steak, cut 1-inch thick
| | 1 | tbsp.
vegetable oil
| | 2 | 15-oz.
cans pinto or black beans, rinsed and drained
| | 1 1/2 | cups
sliced onions
| | 2 | tbsp.
chili powder
| | 1 | tbsp.
dried basil, crushed
| | 3 | 14 1/2-oz.
cans diced tomatoes with chili peppers
| | 1 | 6-oz.
can tomato paste with garlic
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Directions- Cut beef into 1-inch pieces. In large skillet, cook half the beef in hot oil over medium-high heat until browned, stirring occasionally. Remove from skillet. Repeat with remaining beef.
- In 4- to 6-quart slow cooker, layer meat, beans and onions. Sprinkle with chili powder and basil.
- In large mixing bowl, stir together undrained tomatoes and tomato paste. Pour over mixture in slow cooker. Cover; cook on LOW 7 to 9 hours or until beef is tender.
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