Beef-and-Bean Chili

Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.

Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.