1 can (12 FL oz/341 mL) whole kernel corn, drained
1 can (540 mL/19 FL oz) black beans, drained, rinsed
1 can Old El Paso* Chopped Green Chiles
2 tbsp (25 mL) chili powder
Instructions
1. Add all ingredients to a 4- to 5-quart slow cooker: 1/2 lb boneless beef round steak (cut into bite-size pieces), chopped onion, 1/2 cans no-salt added tomato sauce, whole kernel corn, black beans, Old El Paso* chopped green chiles and chili powder. Stir well to evenly distribute the beef, vegetables, beans, chiles and chili powder throughout the tomato sauce.
2. Cover the slow cooker with the lid and cook on Low setting for 8 to 9 hours, without lifting the lid during cooking. Cook until the beef round steak is cooked through and the chili is piping hot, with the corn, black beans and chopped onion tender and the flavors of the Old El Paso* chopped green chiles and chili powder fully blended into the tomato sauce.
Expert Tips
To keep sodium down, this recipe calls for rinsed beans and no-salt tomato sauce.
Less-tender meats cook best when they are covered with liquid. Tomato sauce keeps this round steak moist during cooking.
Serving Suggestion: Set a slow cooker of chili on a buffet next to cooked rice and baskets of tortilla chips and warm cornbread. Surround them with bowls of sour cream, guacamole and shredded Cheddar cheese.
