Spicy Beef and Bean Chili

4
(27 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings10

A slow cooker recipe for a flavor-packed chili with cubed beef, seasoned pinto beans and diced tomatoes with green chilies

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Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 3 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 2 pounds boneless round steak, cut into bite-size pieces
  • 2 cans (15 oz each) Ranch Style® Beans, undrained
  • 1 can (6 oz each) Hunt's® Tomato Paste
  • 1 cup frozen chopped onion
  • 2 tablespoons Gebhardt® Chili Powder
  • 1/4 teaspoon salt
Directions
  1. Spray inside of 6-quart slow cooker with cooking spray. Place 1 can undrained tomatoes in slow cooker. Drain remaining 2 cans of tomatoes; add to slow cooker. Add remaining ingredients; stir to combine. Mixture will be thick.
  2. Cover; cook on LOW 8 hours or on HIGH 4 hours or until meat is tender.
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Nutrition Information
Calories: 267 View complete nutrition information
Reviews (6)

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Brent December 31, 2012

Great recipe. I like mine hot, so used two cans hot rotel 1 mild. Awesome!

Rachel October 16, 2012

This was exceptional. I really enjoyed this meal. My children really enjoyed it as well as my husband. They didn't even ask for dessert afterwards! I did add 4 cloves of chopped garlic and red and green bell peppers to it and extra chili powder and some cajun seasoning. I also substituted hamburger in for the chuck roast. (Chuck roast is expensive where I am right now.) I used 2.5 lbs of hamburger, we will be having this for dinner tonight as well as last night. :)

MEMOM September 22, 2011

Great recipe!!! I added 2 cans of black beans, drain & rinse---grated cheese & a touch of sour cream on top-- WOW!!!!!!!

big j August 19, 2011

This recipe was very good. I used bushed baked bean and chicken. I did not use the slow cooker. I cooked it over the stove. Also, I added more onions and green peepers. I was surprised that this this meal can out great. My family and I loved the meal.

harpomt May 11, 2011

This was a very good recipe for chili and you better like it hot. The flavor was amazing. For the canned tomatoes, I used all 3 flavors out there, the habanero, mild and medium or hot, so maybe that was why mine was so hot. I didn't have tomato paste on hand so I used chili sauce.

Frenchie January 27, 2011

This has got to be some of the tastiest chilli I've ever had. Spicy but not too spicy, and rich in flavor!