Food and Recipes Recipes Beef-and-Bean Chili Be the first to rate & review! This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can't find fire-roasted, use plain tomatoes and add a pinch of smoked paprika. By Southern Living Editors Published on September 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Hands On Time: 30 mins Total Time: 8 hrs 30 mins Yield: 4 qt. Ingredients 3/4 pound ground chuck 1 tablespoon olive oil 1 pound chuck-eye steak, cut into bite-size pieces 1 1/2 cups chopped onion 1/4 cup crushed garlic cloves (about 10 large) 1 1/2 tablespoons kosher salt 1 tablespoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground red pepper 1 pound dried red kidney beans 1 (28-oz.) can crushed fire-roasted tomatoes 1 (8-oz.) can tomato sauce 3 cups unsalted chicken cooking stock Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado Directions 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. Rate it Print