Chilly Day Beef Chili
This super-simple hearty chili will warm you up combining beef, black beans, onions, salsa and Tex-Mex spices.
Cook Time: 9 hrs 30 mins
Servings: 8
Ingredients: 10
Ingredients
Toppings:
Preparation
Alternate Cooking Method:
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Step 1
Combine Beef Chuck Arm Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)
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Step 2
Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.
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Step 3
This recipe can be made in a 6-quart electric pressure cooker. Place Beef Chuck Arm Roast and all other ingredients except salsa and toppings plus 1/2 cup water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add salsa and stir together. Serve with toppings, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
Nutrition Information
470 Calories
7.8g SAT FAT
40g PROTEIN
5.1 mg IRON
8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 470 Calories; 180 Calories from fat; 20g Total Fat (7.8 g Saturated Fat; 0.1 g Trans Fat; 1 g Polyunsaturated Fat; 8.3 g Monounsaturated Fat;) 117 mg Cholesterol; 930 mg Sodium; 31 g Total Carbohydrate; 10.9 g Dietary Fiber; 3 g Total Sugars; 40 g Protein; 0 g Added Sugars; 62.8 mg Calcium; 5.1 mg Iron; 747 mg Potassium; 8.1 mcg Vitamin D; 0.3 mg Riboflavin; 4.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 334 mg Phosphorus; 8 mg Zinc; 44 mcg Selenium; 147.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
- Black Beans: A small, shiny legume with a meaty texture and sweet flavor. These little beans are a good source of fiber and protein and are a great addition to soups, salads, and are a staple in Latin American cuisine.
- Diced Tomatoes: Most commonly found in a can, these tomatoes are grown and picked when ripe, then canned in their own juices. They are a convenient pantry staple that can be added to many dishes.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Chili Powder: A warm spice mixture with varying heat levels, made from ground dried chili peppers and garlic, oregano and cumin. It’s commonly used in boldly flavored dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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