Slow Cooker Beef and Black Bean Chili

This is turning into a recipe blog! Since our move I am certainly cooking much more and trying to expand outside of my usual recipes and things that I always make. I have enjoyed testing the new recipes as has my family enjoyed tasting them. I know I have mentioned it before but my absolute favorite recipe magazine is Everyday Food. Oh, I love it! I check it all of the time from the library and devour it from cover to cover. It always has great hints and tips. Typically the recipes are easy and use things that you have on hand. Sometimes there are some things that I have never heard of but that is fun too!

I do have to say one thing that I have enjoyed about living in our new area is going to the grocery and seeing all of those things that I could never find at my old grocery. The grocery that I typically go to here has a sushi bar, Mediterranean olive and hummus bar, every kind of mushroom you could imagine, Polenta and so on! It is pretty neat!

So back to my recipe that I found in Everyday Food. It is for chili and was a hit with my hubby. He really liked this one and again it was so easy!

Slow Cooker Beef and Black Bean Chili

1 lb. beef chuck cut into 3/4" cubes
1 can (15 oz.) tomato puree
1 c. dried black beans, rinsed
1 med. red onion, chopped (I used a regular yellow onion.)
2 garlic cloves, minced
3 T. chili powder

Combine all ingredients in slow cooker. Add 2 c. water, 2 t. salt and 1/8 t. pepper. Cover, cook on high for 6 hours or on low for 8 hours.

We topped it with some sour cream and shredded cheese. I also made the cornbread using brown sugar in the recipe. Yummy fall meal!