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Chili

1 pound beef boneless round steak -- cut 1/2" pieces
1 large onion -- chopped
2 medium celery stalks -- cut 1/2" pieces
2 cans diced tomatoes - (14 1/2 oz ea) -- see * Note, undrained
1 can tomato sauce - (15 oz)
3 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1 medium bell pepper -- cut 1" pieces
1 can kidney beans - (15 to 16 oz) -- rinsed, drained
Shredded Cheddar cheese -- if desired


* Note: You also can use 1 can (28 ounces) whole tomatoes instead of the diced tomatoes. Use a spoon to break up the whole tomatoes in the slow cooker.


Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker. Cover and cook on LOW heat setting 6 to 7 hours or until beef and vegetables are tender.


Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.


This recipe yields 8 servings.


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