Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 2 lb boneless beef top sirloin, cut into 1-inch cubes
  • 3 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
  • 1 bag (10 to 12 oz) frozen onions, celery, bell pepper and parsley seasoning blend, thawed
  • 1 bottle (12 oz) dark beer, room temperature
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 medium tomato, chopped
  • 1 cup crumbled queso fresco cheese
  • Sliced green onions, if desired
  • Sliced red jalapeño chiles, if desired
  • Lime wedges, if desired

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook 3 to 4 minutes, stirring frequently, until browned on all sides. Place beef in slow cooker. Repeat with remaining 1 tablespoon oil and beef.
  • Stir black beans, diced tomatoes, seasoning blend, beer, chili powder, cumin and salt into slow cooker.
  • Cover; cook on Low heat setting 8 hours. Top individual servings with chopped tomato and cheese. Garnish with green onions, jalapeños and lime wedges.