Average Rating: 5TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 12 servings (4 quarts).Ingredients
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 pound boneless beef chuck steak, cut into 1-inch cubes
- 1 pound bulk spicy pork sausage, cooked and drained
- 2 medium onions, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 cup hot chunky salsa
- 1/3 cup medium pearl barley
- 2 tablespoons chili powder
- 2 teaspoons jarred roasted minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 4 cups beef stock
- 2 cups shredded Mexican cheese blend
- Corn chips
Instructions
- 1. Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until beef is tender.
- 2. Stir in cheese until melted. Serve with chips.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1-1/3 cups: 359 calories, 18g fat (7g saturated fat), 62mg cholesterol, 1062mg sodium, 26g carbohydrate (6g sugars, 6g fiber), 23g protein.