Beans, Beef, BnV, BooknVolume, Chili, Chili Beans, Chili Recipes, Chili Seasoning, Chuck Steaks, cooking, Crockpot Recipes, cumin, food, Montreal Steak Seasoning, photography, Pinto Beans, Recipes, Slow Cooker Recipes, Tomatoes, Worcestershire Sauce, ~Morgan~
4 Eye Round Steaks (or roughly 1 lbs)
4 Chuck Steaks (or roughly 2 lbs)
1 15oz can Chili Beans
1 15oz can Pinto Beans
1 15oz can Black Beans
1 15oz can Navy Beans
2 15oz cans Sliced Potatoes – Drained
1 15oz can & 1 8oz can Yellow Corn – Drained
2 15oz cans Petite Diced Tomatoes
2 Pkts McCormack’s Chili Seasoning
4 TBS Ground Cumin
Montreal Steak Seasoning
Place Frozen beef in a 6 Quart crockpot.
Top with both cans of undrained tomatoes.
Season generously with Montreal Steak Seasoning (1-2 Tbs) & Worcestershire Sauce (1-2 tsp)
Cover and cook on Low heat overnight (or on High heat for 5-6 hours) Until meat falls apart.
Shred Beef in its juices inside the crockpot. Remove any fat you come across.
Season with One packet of McCormack’s Chili Seasoning and 2 TBS Ground Cumin.
Put all other ingredients into crockpot EXCEPT potatoes.
Season with the other packet of McCormack’s Chili Seasoning and 2 TBS Ground Cumin.
Place potatoes on top.
Cover and heat on High with the lid Canted so the sauce reduces. Each time you lift the lid to stir, DRAIN the water into the sink, not back into the chili. Reduce to desired consistency. I like to leave it a little saucy.
Of course you can entirely eliminate the beef and make this yummy recipe Vegetarian 🙂
You can serve by itself or over Macaroni and Cheese, Or Rice, Or Pasta.
You can also Top with Cheese OR Fritos Chili Cheese Corn Chips (YUM!!)