Beef-And-Bean Chili

• 3/4 pound ground chuck
• 1 tablespoon olive oil
• 1 pound chuck-eye steak, cut into bite-size pieces
• 1 1/2 cups chopped onion
• 1/4 cup crushed garlic cloves (about 10 large)
• 1 1/2 tablespoons kosher salt
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1 pound dried red kidney beans
• 1 (28-oz.) can crushed fire-roasted tomatoes
• 1 (8-oz.) can tomato sauce
• 3 cups unsalted chicken cooking stock
• Toppings: shredded sharp Cheddar cheese, fresh jalapeno pepper slices, radish slices, chopped avocado

1. Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and saute over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.
2. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

ground chuck, olive oil, onion, garlic, kosher salt, ground cumin, chili powder, ground red pepper, beans, tomatoes, tomato sauce, unsalted chicken, cheddar cheese

Taken from www.myrecipes.com/recipe/beef-bean-chili (may not work)