• Total Recipe Time: LOW 6 to 8 hours
  • Makes 6 to 8 servings


  1. Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on LOW 6 to 8 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.


  1. 2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces Our boneless chuck roast is perfect for this recipe. Get it here.
  2. 2 cans (15-1/2 ounces each) black beans, rinsed, drained
  3. 1 can (15-1/2 ounces) chili-style tomato sauce with diced tomatoes
  4. 1 medium onion, chopped
  5. 2 teaspoons chili powder
  6. 1 teaspoon salt
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon pepper
  9. 1 cup prepared thick-and-chunky salsa


Nutrition information per serving: 404 calories; 12 g fat; 91 mg cholesterol; 710 mg sodium; 32 g carbohydrate; 42 g protein; 6.0 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 6.2 mg iron; 8.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Recipe/photo/information courtesy of The Beef Checkoff

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