The beauty of a slow cooker is tough ingredients become soft and tender over the long, slow simmering time. Beef stew meat turns buttery soft, and dried (unsoaked) pinto beans transform into creamy, tender morsels. Since it makes eight servings, this is a meal-prepper’s dream you can eat it all week.
- 1 1/2 tablespoons canola oil
- 1 1/2 pounds (680g) beef stew meat, cut into 3/4-inch pieces
- 5 cups (1.18L) unsalted chicken stock
- 2 cups (230g) chopped onion
- 6 large cloves garlic, minced
- 2 tablespoons chili powder
- 2 tablespoons chopped canned chipotle chilies in adobo sauce
- 1 teaspoon kosher salt
- 1 pound (454g) dried pinto beans, unsoaked
- 1 14.5-ounce (411g) can no-salt-added diced tomatoes, undrained
- 1/2 cup (114g) reduced-fat sour cream
- 1/2 cup (57g) radishes, thinly sliced
- 1/2 cup (35g) green onions, chopped
- 1/2 cup (35g) fresh cilantro, chopped
- Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add beef and cook, turning occasionally until browned on all sides, 6–8 minutes.
- Spoon beef into a 6-quart slow cooker. Stir in chicken stock, onion, garlic, chili powder, chipotles, salt, beans and tomatoes. Cover and cook on low until beef and beans are tender, 7–8 hours.
- Ladle chili evenly into bowls. Top with sour cream, radishes, green onions and cilantro.