Mexican Beef Chili

 

2

pounds beef boneless chuck, cut into 1-inch cubes

2

tablespoons chili powder

1/2

teaspoon salt

1

teaspoon ground cumin

2

tablespoons instant chopped onion

1/2

teaspoon garlic powder

1

can (15 1/2 ounces) dark red kidney beans, drained

2

cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

1

tablespoon baking cocoa

2

cinnamon sticks

• 1 Mix all ingredients in 3 1/2- to 4-quart slow cooker.
• 2 Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove cinnamon sticks before serving.