Ingredients
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
Preparation
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.
