Ranchero Beef Chili

1. Set multicooker to the Sauté setting and preheat 2–3 minutes.
2. Pour oil inside, then add beef (in batches, if needed) and cook 2–3 minutes, turning occasionally, or until browned.
3. Add garlic, trinity mix, stock, diced tomatoes, tomato juice, and seasoning mix packet (from chili kit); stir to combine.
4. Lock lid into place. Set multicooker to the Meat/Stew setting; cook 45 minutes until beef is pull-apart tender (145°F).

SLOW COOKER (Active Time: 20 minutes, Total Time: 5 hours, 20 minutes)

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat beef with 2 tablespoons seasoning mix packet (from chili kit). Pour oil in pan, then add beef (in batches, if needed); cook 1–2 minutes, turning occasionally, or until browned on all sides. Transfer beef to slow cooker. Add garlic, trinity mix, stock, diced tomatoes, tomato juice, and remaining seasoning mix packet; stir to combine. Cover with lid and cook on HIGH for 4–5 hours (or LOW for 7–8 hours) until beef is pull-apart tender (145°F).
2. Remove beef and shred with two forks, then return to chili.
3. Combine masa flour packet (from chili kit) and water, then stir into chili; re-cover and let stand 3–4 minutes or until chili thickens. Top with green onions; serve.

Note: For a spicier chili, add the red pepper packet (from chili kit) with all other ingredients into the multicooker/slow cooker.