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Chili Soup

1 tablespoon oil
1 1/2 pounds boneless beef round steak -- cut 1/2" cubes
1 medium onion -- chopped
1 green bell pepper -- chopped
1 cup chopped carrots
3 teaspoons chili powder - (to 6 tsp)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon freshly-ground black pepper
1 cup water
2 cans dark red kidney beans - (15 oz ea) -- drained
2 cans diced tomatoes with juice - (14 1/2 oz ea)
1 can tomato sauce - (15 oz)

Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned.

In 3 1/2 to 4-quart slow cooker, combine browned beef, onion and all remaining ingredients; mix well. Cover; cook on LOW for 6 to 8 hours or until beef is tender.

This recipe yields 7 servings.

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