Chunky Beef and Bean Chili in the Slow Cooker

chunky-chilli

This is a twist on the typical chili in that you are using a chunky beef for the meat instead of ground beef.  This is what helps to control the fat in this meal.  If you bought ground chuck the fat would be ground up with the meat making the meat content about 80 per cent meat and 20 percent fat.  If you start off with a solid piece of meat you can trim the fat off, drastically reducing the fat content of the meat.  Remember this little trick for all the meals you cook to help make them more heart friendly.

Another thing to notice in this recipe is that there are a lot of spicy spices.  If your family doesn’t like spicy food, try reducing the amount of spices that are included. A lot of chili recipes add sugar—this recipe has no sugar so if you need to add some because you reduced the spices, try adding a little stevia.

There are 310 calories per serving.  A serving size is 1 ½ cup.  There are 6 grams of total fat, 2 grams of saturated fat, and 0 grams of trans fat.   This is a heart healthy recipe with 8 grams of fiber. This meal serves four.


Ingredients:

  • 1 pound lean beef chuck
  • Two 15 ounce cans of pinto beans
  • One 14 ounce can diced tomatoes
  • 1 ¼ cup reduced-sodium beef broth
  • 1 onion
  • 1 green bell pepper
  • 2 Tablespoons cornmeal, flour, or cornstarch
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne or red pepper flakes
  • 1 cup fresh cilantro or parsley leaves

Prep Work:  

  1. Trim fat off of 1 pound beef chuck.  Cube beef chuck into ½ to ¾ inch pieces.
  2. Drain and rinse pinto beans.
  3. Finely chop onion and green bell pepper.
  4. Optional:  Sear beef chuck pieces.
  5. Then mix together all of the ingredients except the parsley or cilantro.
  6. At this point you could place in the refrigerator overnight and then just set on the counter top for about 30 minutes in the morning before placing in slow cooker.
  7. Place in a 5 or 6 quart slow cooker.

Cooking Method:

On high for 4-6 hours or low for 8-10 hours until beef is fork tender.

Unplug and remove lid. Add ½ cup parsley or cilantro and stir well. Replace lid for 10 minutes.

Serve and garnish with the remaining fresh herbs on top.

OPTIONS

If some want a spicier chili just add a few drop of tabasco sauce in individual bowls.

Served with oyster crackers or chunky bread, but remember this changes the calorie count.

Substitute whatever beans you prefer—other good options are black beans or red beans.  Also, a mixture of beans works well.


 

For This Mouth Watering Chili We Recommend

The Cuisinart 3-in-1 Multi Cooker, Slow Cooker, Steamer

Cuisinart 3-in-1 Multi Cooker Slow Cooker
  • Brown ingredients in unit and then switch to slow cooker.
  • Non stick cooking pot.
  • Automatically shifts to warm when cooking is finished.
  • Slow cook, steam, brown/sauté.
  • Quick clean up.
  • Glass lid for a clear view.

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