Ingredients
1
tablespoon olive or vegetable oil
1
large onion, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
2
tablespoons chili powder
1
tablespoon ground cumin
1
teaspoon salt
1/8
teaspoon pepper
2
lb beef stew meat
2
cans (15 oz each) Progresso™ black beans, drained, rinsed
2
cans (14.5 oz each) diced tomatoes with green chiles, undrained
1/2
cup water
Preparation
In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
