Slow-Cooker Steak and Black Bean Chili

Slow-Cooker Steak and Black Bean Chili

This hearty chili features beef, tomatoes and Progresso black beans – a flavorful slow cooked dinner.


  • Prep Time : 15 MIN
  • Total Time : 8 HR 15 MIN
  • Servings : 6


2  tablespoons vegetable oil
2  lb boneless beef top sirloin, cut into 1-inch cubes
3  cans (15 oz each) Progresso™ black beans, drained, rinsed
2  cans (14.5 oz each) diced tomatoes with green chiles, undrained
1  bag (10 to 12 oz) frozen onions, celery, bell pepper and parsley seasoning blend, thawed
1  bottle (12 oz) dark beer, room temperature
2  tablespoons chili powder
3  teaspoons ground cumin
1  teaspoon salt
1  medium tomato, chopped
1  cup crumbled queso fresco cheese
Sliced green onions, if desired
Sliced red jalapeño chiles, if desired
Lime wedges, if desired


  • 1)  Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
  • 2)  Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
  • 3)  Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.


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