Chilly Day Beef Chili

Ingredients:

• 2-1/2 pounds beef Chuck Arm Roast or Cross Rib Roast, cut into 1/2-inch pieces

• 2 cans (15-1/2 ounces each) black beans, rinsed, drained

• 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style)

• 1 medium onion, chopped

• 2 teaspoons chile powder

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1/2 teaspoon pepper

• 1 cup prepared thick-and-chunky salsa

Toppings:

• Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional)

Cooking:

1. Combine Beef Chuck Arm Roast and all other ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours or on LOW 8 to 9 hours or until beef is tender. (No stirring is necessary during cooking.)

2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Alternate Cooking Method:

1. This recipe can be made in a 6-quart electric pressure cooker. Place Beef Chuck Arm Roast and all other ingredients except salsa and toppings plus 1/2 cup water in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 22 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add salsa and stir together. Serve with toppings, as desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.

• Wash all cutting boards, utensils, and dishes after touching raw meat.

• Do not reuse marinades used on raw foods.

• Wash all produce prior to use.

• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.

• Cook Ground Beef to 160°F as measured by a meat thermometer.

• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety