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
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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