Chili (Beef Chuck & Black Beans Slow-Cooker)

There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.

1 lb beef chuck, cut into ¾” chunks
1 (15 oz) can tomato purée
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 cloves garlic, minced
3 Tbsp. chili powder
sea salt
black pepper, freshly cracked
¼ cup sour cream, for serving

In a 5-6-qt slow cooker, combine beef, tomato purée, beans, onion (reserve 1 Tbsp. for garnish), garlic, chili powder, 2 cups water, 2 tsp. sea salt, and ½ tsp. pepper.

Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

Makes 4 servings.