Now that autumn temperatures have finally arrived (huzzah!), it’s time to break out the slow cooker from its summer hibernation. I like slow cooking because I am a lazy cook. Spending a lot of time meal-prepping is not my idea of a good time. I prefer to throw a few ingredients into the crock-pot, set it on low or high and be on about the day. Stews and chilis are my go-to meals in the fall in the winter.
So without further ado, here is my beef & two bean chili recipe:
- 1 lb sirloin cut into cubes or 1 lb of already cut “stew meat” (found in the meat dept).
- Two 14 oz. cans Mexican stewed tomatoes
- 1 can kidney beans (drained)
- 1 can pinto beans (drained)
- 1 can Campbell’s nacho cheese soup or nacho fiesta soup
- 1 package chili seasonings (I prefer Lawry’s)
- 1 small can of diced green chilies or jalapenos (depending on how spicy you want your chili)
- 4 oz of your favorite BBQ sauce. (I like Stubbs “Sweet Heat” myself)
If you want to seal the juices in the meat, lightly brown the beef before putting it in the crockpot. This step is not necessary however.
Just put everything into the crockpot, stir and set to low for 8 hours or high for 4 hours. That’s it. Come dinner time a hot and spicy meal awaits you, perfect for a brisk autumn evening or cold winter night.
If you find that this is more chili than you need, eliminate one of the tomatoes and one of the beans and only put in 3/4 of the soup.
