Sunday, November 8, 2009

Soup-er Saturday


Slow Cooker Steak and Black Bean Chili

2 lb beef top round steak
1 envelope (1 oz) onion soup mix (from 2-oz package)
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
3 teaspoons chili powder
1 teaspoon ground cumin

1. Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.

2. Cover and cook on Low heat setting 8 to 10 hours.

This is very good and filling.  Even better for lunch the next day, scooped up with crackers.

Get more soup ideas at A List Maker's Life, yum!

1 comment:

  1. Yum! This recipe looks really similar to the one I tried for the Croptoberfest, but I like the addition of the black beans.