Slow Cooker Texas Beef & Corn Chili
Prep: 20 minutes
Slow Cook: 4 hours 3 minutes • Serves: 8
2-1/4 pounds boneless Angus Pride Chuck Roast, cut into 1-inch pieces
2 packages (1 ounce each) Food Club Taco Seasoning
2 cans (14.5 ounces each) Food Club Black Beans, drained and rinsed
2 cans (10 ounces each) Food Club Diced Tomatoes with Green Chilies
3 cups beef stock
1-1/2 cups Food Club Frozen Corn
Chopped fresh cilantro sprigs or parsley for garnish (optional)
1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5- to 6-quart slow cooker; stir in seasoning. Add beans, tomatoes and stock; cover and cook on high 4 hours or low 8 hours or until beef is tender.
2. Stir corn into slow cooker; cover and cook 3 minutes or until corn is heated through. Serve chili garnished with cilantro or parsley, if desired. Makes about 10 cups.
Approximate nutritional values per serving (1-1/4 cups):
465 Calories, 22g Fat (8g Saturated), 117mg Cholesterol,
1425mg Sodium, 32g Carbohydrates, 6g Fiber, 38g Protein