Ingredients
Scale
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 pound boneless beef chuck steak, cut into 1-inch cubes
- 1 pound bulk spicy pork sausage, cooked and drained
- 2 medium onions, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 cup hot chunky salsa
- 1/3 cup medium pearl barley
- 2 tablespoons chili powder
- 2 teaspoons jarred roasted minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 4 cups beef stock
- 2 cups shredded Mexican cheese blend
- Corn chips
Instructions
- Gather all the ingredients you need.
- Place all ingredients in the slow cooker, except for the cheese and corn chips.
- Stir everything together until combined.
- Cover the slow cooker and set it to low heat for 6-8 hours.
- Check if the beef is tender, then stir in the shredded cheese until melted.
- Spoon the chili into bowls and serve with corn chips.
Notes
Feel free to customize with your favorite toppings like shredded cheese, onions, or jalapeños. Great with cornbread on the side.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chili, comfort food, slow cooker, hearty meal, easy recipe