Slow Cooker Beefy Roasted Tomato Chili
Yes, I did get the memo! Spring is here. But, I’ve got a chili recipe for you anyway. Why? Well, for starters because it’s a super easy slow cooker recipe that you can toss in and go spend the day outside. Second? Because after spending the whole day outside you are going to have some super hungry people to feed and this meaty, beefy chili is just thing they are going to want!
What’s on your spring to do list? Around here the yard mowing is in full swing. We went to the park over the weekend and the walking trail around the lake was packed with kids and dogs and people. I seriously forgot how many people lived in my neighborhood since we have all been cooped up inside for the last 4 or 5 months.
The chili? Also perfect for leftovers. Everyone will be peeking into your office/cube/lunchroom table to see what you are eating! Smells so good with all that roasted tomato flavor!
Of course you can top this all off with the mandatory chili toppings like cheese and sour cream. Fresh chopped cilantro is a perfect spring addition if you have some. Either way fill up those bellies with this hearty, fresh tasting chili and get back outside to enjoy those longer days thanks to daylight savings time!
Slow Cooker Beefy Roasted Tomato Chili
Ingredients
- 1 pound beef stew meat
- 1 cup roasted tomato salsa
- 8 ounces roasted garlic tomato sauce
- 14.5 ounces fire-roasted diced tomatoes
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
Instructions
- Add all ingredients to slow cooker and stir to combine
- Cover and cook on low for 7-9 hours
Notes
Nutrition
The weather right now here in Australia is perfect for chili. I have to make your super easy and delicious recipe!